Ben Phillips

Fettuccine Alfredo with Chicken

3 tbsp butter

¼ cup flour

½ pint whipping cream

2 cups milk

⅓ to ½ cups parmesan cheese

½ tsp garlic pepper

1 tsp salt

1 tsp basil

1 chicken breast

Melt the butter in a pot. Add the flour and stir. Add the whipping cream and stir. Keep stirring while it thickens a bit. Add 1 cup of milk and keep stirring while it thickens a little bit. Add the rest of the milk and let thicken a bit while constantly stirring. Stir in the basil, garlic, and salt. Add the parmesan and stir in. Remove from heat. It’s important to stir it regularly while it’s cooking so that it won’t stick to the bottom or burn.

Cut chicken into chunks.  Cook on stove top in small amount of oil.  

Toasted Garlic Bread

Butter slices of French Bread.  Sprinkle with Garlic Pepper and toast in oven on broil until golden brown.

Vanilla Pudding

⅓ cup sugar

2 tbsp cornstarch

⅛ tsp salt

2 cups milk

2 egg yolks

2 tbsp butter

2 tsp vanilla

In 2 quart saucepan mix sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens, and boils. Boil and stir 1 minute. Gradually stir at least half of the mixture into the egg yolks then stir back into mixture. Boil/stir 1 minute. Remove from heat, stir in butter and vanilla. Pour into containers and refrigerate. (covered so they don’t dry out)