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  • #6696

    Herbed Fettuccine

    Serving Size : 50

    26 ounces margarine
    6 cloves minced garlic
    52 ounces cream cheese — softened
    1/2 cup minced fresh parsley
    2 tablespoons dried basil — crumbled
    1 teaspoon black pepper
    2 teaspoons salt
    1 quart boiling water
    28 ounces fettuccine (AP)
    2 gallons boiling water
    1 1/2 ounces salt
    2 tablespoons vegetable oil

    Melt margarine in steam-jacketed or other kettle. Add garlic and cook until golden. Save for later step.

    Mix cream cheese on medium speed until fluffy, using flat paddle.

    Blend parsley, basil, black pepper and salt into cream cheese.

    Add 1 qt boiling water gradually to cream cheese mixture. Mix until smooth. Add margarine and garlic. Mix until smooth.

    Cook fettuccine according to directions on p. 369. Drain.

    Place 2 lb 12 oz cooked fettuccine in each of two 12x10x4-inch counter pans.

    Sprinkle with Parmesan cheese and snipped fresh parsley just before serving.

    Other fresh herbs may be substituted for parsley.

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