ray@bpa.UUCP (RAY BENASH) (04/26/84)
I would just like to thank everyone that sent the recipes for the fettucini! It was a great success! My mother in law made the pasta, and I used the recipe from the New York Times cookbook listed below. From burdvax Wed Apr 18 20:47:38 1984 >This recipe is from the New York Times Cookbook and it's GOOD. >1 1/2 cups soft or melted sweet butter (3/4 lb.) >2 cups grated Parmesan cheese >3/4 cup heavy cream > freshly ground black pepper >1 lb Fettucine or home made noodles > Cook noodles in boiling salted water until tender. Drain well. >Place noodles in hot cassarole over low heat. Add butter, cheese and >cream a little at a time, tossing gently after each addition. Season >with freshly ground black pepper to taste. > >Rick Zaccone Pennsylvania State University >CSNET: zaccone@penn-state BITNET: zaccone@psuvax1 >UUCP: {akgua,allegra,burdvax,ihnp4}!psuvax!zaccone It was GOOD. Ray Benash bpa!ray