[Sca-cooks] Re: OOP 'fredo sauce????

[Mercedes/Stephanie]

The one I used was basically 2 cups of heavy cream to 1/4 cup of butter -
bring that to a slow boil and then add 1/2 cup of grated parmesan.  Go to
www.recipesource.com and put in alfredo sauce - I got quite a few to choose
from.   It turned out really well.  If I had had more time I would have let
the cream/butter mixture reduce further to get a thicker sauce - but it
cooked for over an hour and I decided that was long enough.  Certainly got
no complaints from my family - just a lot of moaning as they tried to climb
out of the couch

Mercedes
----- Original Message -----
From: "Amanda Wallace" <sawallace at sbcglobal.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, May 10, 2002 8:25 PM
Subject: [Sca-cooks] Re: OOP 'fredo sauce????


> Mercedes,
> I've been looking for an alfredo sauce for eons.......care to share? All
the
> ones I've seen are icky sounding.
>
> Amanda Blackwolf
> ----- Original Message -----
> From: "Mercedes/Stephanie" <steldr at cox.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Wednesday, May 08, 2002 10:43 AM
> Subject: Re: Apple dumplings are period ( was Re: [Sca-cooks] OT-apple
> dumpling question)
>
>
> > Well, judging by the article Pixel sent and what I know I've seen
recently
> > in the stores, I'll probably go with Johnagolds........  and it will
> > probably end up having to be pie dough because we will be coming home
from
> > an event on Sunday which will leave me limited prep time.......  I know,
I
> > know, sacrilege!!!  But ready made pie crusts will have to do.  I'm at
> least
> > making the alfredo sauce myself......
> >
> > Mercedes
>
>
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