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Recipe: Fettuccine Almondine (1960's)

Side Dishes - Assorted
FETTUCCINE ALMONDINE

1 pound uncooked thin egg noodles
4 Tbsp butter
1 cup grated parmesan cheese
3/4 cup toasted slivered almonds
1/2 cup heavy (whipping) cream
2 Tbsp sliced green onions
Salt and pepper

Cook noodles in salted boiling water until tender, and drain thoroughly.

Melt butter over low heat, add the noodles and stir carefully until well coated.

Add cheese, almonds, cream, onions, salt and pepper to taste. Toss lightly until thoroughly blended and serve immediately.

Source: Milwaukee-Sentinel newspaper, Nov 7, 1969.
MsgID: 019499
Shared by: R. Barton
Board: Vintage Recipes at Recipelink.com
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