Robert Jaden Stevens

Fettuccini Alfredo

French Bread

Blueberry Yogurt Salad

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
                                                            - Fettuccine Noodles

Melt butter in medium sauce pan over medium heat. Stir in flour to make a roux.
Slowly stir in half and half until smooth. Add water and chicken bouillon.
Let simmer and thicken for about 10 minutes. Stir in parmesan cheese.
 Add salt and pepper to taste. Toss with cooked pasta.

Blueberry Yogurt Salad

                                                        - 16 Oz Blueberry Yogurt
                                                        - 3 Oz Box Instant Cheesecake Pudding
                                                        - 8 Oz Whipped Topping
                                                        - 2 cups Blueberries

Pour yogurt into large bowl. Mix in pudding (will be lumpy).
Fold in whipped topping and stir until smooth. Fold in fruit gently.
Keep leftovers refrigerated.