Tashina Ramone

Chicken Alfredo

French Bread

Salad with Ranch Dressing

Chocolate Lava Cake

Fettuccine Alfredo
1/4 cup butter
1/4 cup flour
1 1/2 cups half and half
1 1/2 cups water
2 tsp. chicken bouillon
1/2 cup Parmesan cheese
salt and pepper
Cooked fettuccine noodles

Melt butter in medium saucepan over medium heat.  Stir in flour to make a paste.  Slowly stir in half and half until smooth.  Add water and chicken bouillon.  Let simmer and thicken slightly.  Stir in Parmesan cheese.  Add salt and pepper to taste.  Serve over cooked pasta.  Add cooked chicken.

Chocolate Lava Cake

2 egg yolks
2 eggs
3 Tbsp. sugar
3 1/2 ounces chopped dark chocolate
5 Tbsp. butter
4 tsp. unsweetened cocoa
3 Tbsp. flour
1 pinch salt
1/8 tsp. vanilla extract

Generously butter the inside of 4 (5 1/2 oz.) ramekins.  Place them in a casserole dish.
Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy and lemon colored.
Melt chocolate and butter in a microwave-safe bowl in 30 second intervals, stirring after each melting, 1 to 3 minutes.
Stir melted chocolate mixture into egg and sugar mixture until combined.
Sift cocoa powder into the mixture; stir to combine.
Sift flour and salt into mixture; stir to combine into a batter.  Stir vanilla into the batter.  Transfer batter into a resealable plastic bag.  Snip one corner of the bag with scissors to create a tip.  Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
Refrigerate 30 minutes.  Preheat oven to 425 degrees.  Arrange the ramekins in a casserole dish.  Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
Bake in the preheated oven for 15-18 min,  Set aside to cool for 15 minutes.