Tuesday, September 15, 2009

Tasty Tuesdays

My good friend, Rosalyn gave me this bread recipe, and my family loves it! :) I used the recipe to make bread sticks for dinner and a loaf of bread for lunches tomorrow.

Sous Chef: Anna

Recipe: White Bread (by Rosalyn)

1 cup milk
6 Tbsp. sugar
4 tsp salt
6 Tbsp. butter or 3 Tbsp. oil and 3 Tbsp. butter
3 cups warm water
1 pkg. yeast
10 or 11 cups flour

Scald milk. Stir in sugar, salt, butter and oil; cool to lukewarm. Put 3 cups of warm water in large bowl. Add yeast. Add milk mixture, plus 6 cups flour. Beat until smooth. Add rest of flour; knead for 10 minutes. Raise double in bulk about 1 hour. Mix down and let rest 15 minutes. Shape into loaves and let raise double about 1 hour. Bake at 350 for 30 minutes or until brown. For rolls, cook for 20 to 25 minutes.

Recipe: Creamy Light Fettuccine Alfredo (by Pam Anderson)

1 Tb. salt for pasta water
1 pound dried fettuccine or other pasta
1 cup low-sodium chicken broth
1 cup 2% evaporated milk
2 large garlic cloves, minced
1 1/2 Tbs. butter
3 Tbs. all-purpose flour
1/4 cup Parmesan cheese, preferably Parmigiano-Reggiano, plus extra for sprinkling
Salt and black pepper, to taste
WE ADDED: Crab...and it was delicious!

Bring 2 quarts water and 1 Tb. salt to a boil in a large soup kettle. Add pasta and, using the time given on the package as a guide, cook partially covered, stirring frequently at first to prevent sticking, until just tender.

Meanwhile, microwave broth, milk and garlic in a 1-quart Pyrex measuring cup or small microwave-safe bowl until steamy hot, 3 to 4 minutes; let stand for a couple of minutes.
Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in Parmesan. Add salt and pepper to taste, and simmer to blend flavors, about 5 minutes.
Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately with a light sprinkling of Parmesan.

If you have any leftover pasta, pour it onto a baking sheet to cool quickly, then refrigerate. Save any remaining pasta cooking liquid to toss with pasta when reheating. (Leftover pasta can be refrigerated, covered, for up to 4 days. To reheat, microwave on high or warm over low heat, stirring in enough water or reserved pasta cooking liquid to make the dish creamy again.)
Serves 6 Per serving: 376 calories, 15g protein, 65g carbohydrates, 6g fat (3g saturated), 14mg cholesterol, 2g fiber, 716g sodium

Critiques ~

All: "Very good!"

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