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Smoked-salmon Cream Sauce

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		5	Servings

INGREDIENTS

4	oz	Cream cheese
1	c	Milk
1/4	lb	Sliced smoked salmon, cut
		Into 1/4" pieces
1/2	c	Cooked fresh peas
1		Green onion, including green
		Tops, finely sliced
2	t	Lemon juice
1	t	Fresh dill, finely
		Chopped
1/3	c	Parmesan cheese, freshly
		Grated

INSTRUCTIONS

In a medium saucepan combine cream cheese and milk. Heat, stirring,
until mixture is smooth. Stir in smoked salmon, peas, onion, lemon
juice, and dill. Cook to heat through. Remove pan from heat. Stir in
cheese. Use immediately or cool to room temperature and refrigerate  or
freeze (see Timesaver Tip). To serve: Cook 1-1/4 to 1-1/3 pounds  fresh
or fresh-frozen spinach fettucine, or 8 ounces dried, following
package directions. Drain. Toss sauce with pasta.  Makes 2 cups (4 main
dish or 6 appetizer servings).  Timesaver Tip: Sauce can be made up to
6 hours ahead, covered, and  refrigerated, or it can be frozen. To
freeze, spoon into a freezer  container, cover, label, and freeze at 0
degrees F up to 1 month. To  serve, defrost sauce 15 to 20 minutes in
microwave oven on Defrost  setting, stirring several times, or thaw in
refrigerator 8 to 24  hours. Gently warm sauce in a saucepan or
microwave oven on 50% power  until warmed through, 3 to 5 minutes,
whisking frequently and  vigorously to bring sauce to a creamy
consistency.  Recipe By     : the California Culinary Academy  From:
Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32  ~0800
(  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 187 Calories From Fat: 104 Total Fat: 11.8g Cholesterol: 39.9mg Sodium: 673.8mg Potassium: 261.1mg Carbohydrates: 9.8g Fiber: 1.8g Sugar: 4.1g Protein: 11g