| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Crockpot, Pasta, Vegetables, Italian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter Or Margarine |
| 1 |
|
Zucchini — 1/4" slice |
| 1 |
|
Yellow Squash — 1/4" slice |
| 2 |
|
Carrots — thinly sliced |
| 1 1/2 |
c |
Mushrooms — fresh, sliced |
| 1 |
pk |
Broccoli, Frozen — cuts |
| 4 |
|
Green Onions — sliced |
| 1 |
cl |
Garlic — minced |
| 1/2 |
ts |
Basil — dried |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Parmesan Cheese — grated |
| 12 |
oz |
Fettucine |
| 1 |
c |
Mozzarella Cheese — |
|
|
Shredded |
| 1 |
c |
Cream |
| 2 |
|
Egg Yolks |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com>
Date: Wed, 22 May 1996 08:38:02 -0700
Rub crock wall with butter. Put zucchini, yellow squash, carrots,
mushrooms, broccoli, onions, garlic, seasonings and parmesan in the
crock-pot. Cover; cook on High 2 hours.
Cook fettucine according to package directions; drain. Add cooked
fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to
heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.
Posted to Master Cook Recipes List, Digest #94
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