Friday, August 17, 2007

lunch today

Alfredo (without the fuss)

2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning


Melt the butter in a large saucepan. Stir in flour and heat until bubbly. Slowly stir in cream, Parmesan, and seasoning. Heat over medium high heat, stirring constantly for 5-7 minutes or until thick. Serve over pasta. (It was very thick and I used half and half, I think next time I will just try milk, for an even lighter version)

We had this with green beans and fruit and homemade Italian bread sticks. A good "game day" lunch full of carbs...

Soft Italian BreadsticksI use the dough only cycle on my bread maker to prepare these bread sticks.

1 cup water (70-80 degrees)

3 Tbsp. butter, softened

1 ½ tsp. salt

3 cups bread flour

2 Tbsp sugar

1 tsp Italian seasoning

1 tsp garlic powder

2/14 tsp. active dry yeast


1 Tbsp butter melted

1 Tbsp grated Parmesan cheese

1) In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 -2 tbsp. of water or flour if needed). This step takes about 1.5 hours.

2) When cycle is completed, turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4 in. to 6 in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. (mine always takes longer J )

3) Bake at 350 for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Serve warm. Yield: 2 dozen. (These freeze really well!)

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