Chewin'

the News

March 2004

Alfredo Sauce

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Half-n-half or light cream	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Grated Parmesan cheese	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Butter or margarine*	3 T.	6 T.	9 T.	12 T.	15 T.	18 T.
On Hand:
Pasta of your choice	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.

*- 8 T. butter or margarine = 1/2 C. = 1 stick
 

Assembly Directions:
Put Half-n-Half, Parmesan and butter in a saucepan. Heat on medium-low, and stir to combine. Heat until heated through; do not allow it to come to a boil. Set aside to cool.

Freezing Directions:
Freeze in one quart-sized freezer bag, or a rigid container. Seal, label and freeze.

Serving Directions:
Thaw. Heat sauce in a saucepan over low heat while pasta is cooking. Drain pasta. Combine pasta and sauce, and serve.

Comments:
I got this recipe from a friend, and my family really likes it. It does well in the freezer… just don’t re-heat it in the microwave. And don’t let it boil… it just needs to heat through. You can also use whipping cream instead of the Half-n-Half or light cream, if you prefer.

Nutritional Info:
Per Serving: 374 Calories; 15g Fat (36.9% calories from fat); 14g Protein; 45g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 335mg Sodium.
Exchanges: 3 Grain (Starch); 1 Lean Meat; 2-1/2 Fat.

 

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