1 1/3 cup skim milk
2 small garlic cloves, minced
2 tsp flour
2 tbsp fat-free cream cheese
1 cup grated parmesan cheese
1 tbsp +2 t. molly mcbutter (tm)
1 natural butter flavor
1 sprinkles
4 cup hot cooked fettuccine
Directions
In a medium saucepan over high heat, whisk milk, garlic, flour and
cream cheese. Bring to a boil, whisking constantly. Reduce heat and
simmer for 2 minutes or until thickened. Add Parmesan, whisk until
blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over
hot fettuccine. Sprinkle with parsley and pepper if desired.
Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg
sodium; 15 mg chol. Source: Advertisement for Molly McButter (TM)
Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
Servings: 4 servings
Light Fettucine Alfredo Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Recipes as an idea can be tracked far back into the distant past, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. In practice though, these, early cookbooks were just basic pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to historians is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into Roman times 25BC a roman called Apicius created a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a very modern way of dining. Additionally, he describes how the cooks of his times made use of many different aromatic flavours, including some familiar names like basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, such as parsley, basil and rosemary. The introduction of these new tastes created a torrent in recipe publications, the majority of which are now in private cookery archives. Over the succeeding few centuries, the families of Europe strove to serve the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cookbooks were greatly in demand mostly due to increased literacy, more free time and having more money. The TV revolution gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Light Fettucine Alfredo recipe.
