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Creamy Alfredo Sauce

by Lee Hansen    

Ingredients

1/4 pound (1 stick) butter or margarine 2-3 cloves of crushed garlic ½ to ¾ pint cream or half-and-half 1 to 1-½ c grated Parmesan cheese 1/4 tsp. ground mustard Salt & Pepper

Instructions

Over low heat, gently saute garlic in the butter until translucent. Add the cream, dry mustard, and Parmesan cheese, stirring gently. Continue stirring until

cheese is completely melted and sauce reaches desired thickness. Add any pre-cooked bite-sized "extras" you desire, such as cooked vegetables, chicken, or seafood.

Add salt and pepper according to taste. Remove from heat and serve over hot fettucine noodles or any available pasta.

This sauce is especially delicious tossed with al dente spinach fettucine or bow-tie noodles garnished with parsley!

Variations

1. Pasta Primavera Alfredo: Fold in 2 cups steamed bite-size vegetables just before serving.

2. Cheesy Potato Chowder: After sauce thickens, add 2 cups cubed, cooked potatoes, 1-2 cups milk, and a handful of finely snipped chives for a delicious and hearty cold-weather soup. Heat to simmering and serve with a garnish of herbs and yogurt.

3. Reduced Cholesterol: Substitute olive-oil-based margarine (without trans fats) for the butter. Substitute fat-reduced Parmesan cheese for the regular Parmesan, or use a soy-based low-fat cheese substitute. Substitute evaporated milk (skim

or regular style) or plain non-fat yogurt for the cream or half-and-half.


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About the Author: Lee Hansen Hoch is the editor of Pastiche Family Portal, (www.leehansen.com) a free web site devoted to family matters and homemaking. Subscribe to the Free Family E-newsletter at the web site to get members-only PLUS special downloads,