Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (stick of)Butter [melted]
3/4 c Flour
2 c Milk [room temp.]
1 1/2 tb Onion powder
1 1/2 tb Garlic powder
1 t Italian seasoning
1 1/2 ts Mrs. Dash [original]
1 1/2 ts White pepper
1 cn (4oz) Mushrooms [sliced]
(or 1/4 c fresh `shrooms)
1/2 c Parmesan (or Romano) cheese
[Grated]
Pasta for 6 servings
1) In a med to large bowl make a silk sauce by
whisking the flour into the melted butter adding a
little at a time `til the butter won't take any more
flour and you have a thick paste. Whisk in the room
temp. milk `til it is silky smooth and free of
lumps... 2) Pour this into an electric frying pan and
simmer on low just to keep warm, stirring to prevent
lumping. (you may add more milk 1/4 c at a time to keep
smooth, BUT NOT THIN)... 3) Add the remaining
ingredients (except the pasta) whisking completely
after each addition (adjusting for your personal
taste)... 4) Prepare your pasta, (fresh is best if you
can find it or make it), stirring the sauce
occasionally... 5) When the pasta is tender but not
over cooked, drain it in a collender and put it on a
warmed serving plate or platter, then carefully pour
the sauce over the top and garnish with sprigs of
fresh parsley... Serve with fresh italian bread or
rolls (plain or garlic) and a nice italian wine...
Variations: a) With meat; Brown 11/2 lbs. of ground beef
and 2 tb of dried minced onions in a frying pan. Drain
off the fat and pour on top of the pasta before you
pour on the sauce... b) With meatballs; Prepare your
favorite meatball recipe and when they are done put
them in the sauce and serve over the pasta... c) All
together now; The way that we like it is; after the
pasta is tender but not over cooked, add the ground
beef, stirring to mix well, then add the sauce, again
stirring to mix well...
Source: Chef Freddy's Kitchen and Fred Goslin, in
Watertown NY, on Cyberealm Bbs. home of KookNet @
(315) 786-1120
