Ingredients
2 cup nonfat cottage cheese
3 tbsp freshly grated parmesan
1 cheese
2 tbsp butter buds=ae powdered
1 butter substitute -- or
1 othe=
Directions
1/2 cup evaporated skim milk 1/2 teaspoon chicken bouillon 1/2
teaspoon dried basil 1/4 teaspoon freshly ground black pepper
cayenne ~- to taste
Combine all ingredients in container of an electric blender; process
until smooth, stopping once to scrape down sides. Pour into a small
saucepan; cook sauce over low heat, stirring constantly, until
thoroughly heated.
Per serving (3 1/2 oz): Calories 86 (8% from fat), Fat 0.8g (0.6g
saturated)= , Cholesterol 6mg, Sodium 495 mg, Carbohydrate 6.8g,
Fiber 0g, Protein 13.1g.
NOTE: The above nutrition information was based on this recipe making
6 servings, but in reality normal humans won't be able to get more
than 4 main-course servings out of this at best.
Recipe By : ??? (posted by HS.Roch811sd@xerox.com)
From: Ladies Home Journal- August 1991
Servings: 4 servings
Alfredo-Style Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, certainly as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, sadly, these early cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts detailing recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef describes how the cooks of Roman times were skilled in the use of many aromatic flavors, including some familiar names such as thyme, mint and asafoetida. Over the following few centuries, the rich and powerful families of the West competed to serve the best banquets, and because of this the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. The arrival of TV gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Alfredo Style Sauce recipe.
