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Tuesday, March 27, 2012

Cream of the Crop

Janet Groene’s
Basic Cream Sauce for Pasta
    Master this one recipe, then vary it each time to make a different dish for a pasta-loving crew. Add, say, gorgonzola and roasted walnuts and serve it over bow ties. Another time add ham bits and mushrooms and serve it over rotini or linguine. Possibilities are endless.
1 tablespoon olive oil
Large onion, diced
1 teaspoon minced garlic
1 ½ cups milk
½ teaspoon ground nutmeg
8-ounce brick cream cheese, cut in pieces
½ cup grated dry cheese such as Parmigiano Romano
    In a saucepan or skillet, sizzle onion and garlic in hot oil until they soften. Stir in milk, nutmeg and cream cheese and stir over low heat until smooth. Stir in grated cheese and other ingredients if you’re adding them. Heat through and spoon over (or toss with) pasta. Pass additional grated cheese.
    Optional additions: fresh or frozen peas, cubed firm tofu, canned baby corn (drained and rinsed) , bacon bits, tiny meatballs, mushrooms, chopped spinach (thawed and squeezed dry), broccoli or cauliflower florets, cooked ground meat or sausage crumbles (real or imitation), roasted pistachios. Small amounts of this sauce also make a tasty smear for white pizza.
    Check out Janet Groene’s GalleyShop for her pro and con comments on interesting buys she has found for RV-ers.

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