Recipe(tried): Fetuceene Alfredo

Hi Jill may I sugest an VERY EASY dinner?

Fettucene Alfredo (I always at least double this)
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- FRESH-SHREDED (not the dried green can stuff)
1/2 cup Butter
1/2 cup Milk
8 ounces Fettuccine; cooked near serving time -- drain

In large saucepan combine cream cheese, Parmesan,
butter and milk, stirring constantly until smooth.

Toss pasta lightly with sauce, coating
well. Leftovers freeze well.

Now I am VERY familar with this recipe and make changes all the time -- it is very forgiving.

I like to make sure it is smooth -- use a wisk and if you add things add more milk & butter too to keep it smooth. and be sure NOT to boil, just heat & melt.

some adds ... grilled chicken, cooked seafood (even thawed frozen salad shrimp), bacon & red onions, fresh garlic, pine nuts, fresh mushrooms, combo of fresh sweet peppers pick and choose your delight! Anthing sautee'd goes well into it. Make up the smmoth sauce then add your item(s) then toss with pasta

Another time we talked aobut it here one of our chefs(gensu?) at the time suggested that I use cream and a bit of fresh blu cheese broken up --- ooo lala! that was good too! If doing this it gets a bit thick so you need to use some regular milk too.

I would serve with a fresh salad made with romaine lettuce and toss on some of that FRESH parmesan cheese and blu cheese on top -- italian dressing

garlic or cheese bread (frozen-type is fine)

fresh, buttered green beans or buttered carrots slivered lengthwise -- toss in some almond slices too!

I also have a small serving of a regular red sauce (jar of prego) with bow pasta for the picky. They always sucumb to the alfredo though!

dessert is EASY -- Ice cream with a bit of Kaluaha --

good luck -- hope this helps ...
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PS a BBQ is always easy and nice ....