July 2002

RECIPE OF THE

MONTH

Creamy Italian Noodles

from Tammie Emanuel

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Meals:	1	2	3	4	5	6
Serves:	6	12	18	24	30	36
Ingredients:
Wide egg noodles	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Butter or margarine, softened	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.
Half and Half	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Parmesan cheese, grated	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.
Italian Salad Dressing mix	2 1/4 t.	1 T. + 1 1/2 t.	2 T. + 3/4 t.	3 T.	3 T. + 2 1/4 t.	4 T. + 1 1/2 t.

Assembly Directions:

Cook the noodles half the time recommended on the package. Drain. Put the drained noodles in a bowl and add the butter, tossing to coat. Add the Half and Half, the Parmesan cheese and the Dressing mix to the bowl. Stir to mix well.

Freezing and Cooking Directions:

To Freeze: Put noodle mixture in a freezer bag or plastic container with a lid. Label, seal and freeze.

To Serve: Thaw overnight in the fridge, or thaw in the microwave. Reheat in the microwave until hot, and serve. The actual reheat time will depend on your microwave.

Comments:

What a tasty quick and easy side dish! One envelope of the Italian Salad Dressing mix will make 2 times the recipe.

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

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