Madeline Jerome

Fettuccine Alfredo

Tossed Salad

Breadsticks

Almond Cream Cheese Triangles

Fettuccini Alfredo

¼ cup butter

¼ cup flour

1 ½ cup half and half

1 ½ cup water

2 chicken bouillon cubes

½ cup Parmesan cheese

salt and pepper

Cooked fettuccine noodles

Melt butter in medium sauce pan over medium heat.  Stir in flour. Slowly whisk in half and half and continue stirring until smooth. Add water and chicken bouillon. Let simmer and thicken for about 10 minutes. Stir in Parmesan cheese and add the salt and pepper to taste. Serve over cooked pasta.

Butter Dips

¼ cup butter

1 ¼ cups flour

2 tsp. sugar

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

Heat the oven to 450.  Cut the butter into four equal pieces and place in a 9x13 inch baking dish.  Put the baking dish in the oven to melt the butter.  Whisk together dry ingredients.  Add milk and stir until a loose dough forms.  Turn dough out onto floured surface and press into a square about the size of the baking dish.  Cut into strips.  Place strips in melted butter, turning to coat.  Bake for 15 minutes.

Almond Cream Cheese Triangles

1 ½ oz. cream cheese

1 tablespoon firm butter

1 cup Bisquick baking mix

1/4 cup milk

1 egg yolk

1 egg white, slightly beaten

1 tablespoon sliced almonds

1 tsp. sugar

Cream Cheese Filling:

4 oz. cream cheese softened

1/4 cup sugar

1/4 teaspoon almond (or vanilla) extract

1.     Heat oven to 425.

2.     Cut cream cheese and butter into baking mix, using pastry blender or fork until mixture looks like fine crumbs.

3.     Stir in milk and egg yolk. 

4.     Turn onto surface well dusted with baking mix; gently roll in baking mix to coat.  Knead 10 times.

5.     Roll dough into 8x9 inch rectangle.

6.     Prepare Cream Cheese Filling.  Spread filling lengthwise over half of dough to within ¼ inch of edge.  Carefully fold dough over filling.

7.     Brush with egg white over top.   Sprinkle with almonds and sugar.

8.     Cut into two 4-inch squares; cut squares diagonally in half to form 4 triangles.

9.     Place on ungreased cookie sheet.

10. Bake about 15 minutes or until golden brown.  Serve warm or cold.  Cover and refrigerate remaining triangles.