-----waldine van geffen vghc
8 oz Cream cheese; cut in bits
3/4 c Parmesan cheese; grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook; 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. Source: Gloria Pitzer's Secret
Recipes
