Clay Street Deli and Annie's Pantry

Main Dishes and Casseroles · Page 60

Fettuccine Supreme (author's favorite)

Yield: 6 to 8 servings

Ingredients

  • 1 (8 oz.) pkg cream cheese, softened
  • 1/4 cup butter or margarine softened
  • 2 Tbs dried parsley flakes
  • 1 tsp dried whole basil
  • 2/3 cup boiling water
  • 1 clove garlic
  • 1/4 cup butter or margarine
  • 1/2 cup grated Swiss cheese
  • 1/2 cup grated Parmesan or Romano cheese divided
  • 1/4 tsp pepper
  • 1 (8 oz.) pkg fettuccine

Instructions

Beat cream cheese and 1/4 cup softened buttered on low speed of electric mixer until blended. Add parsley, basil and pepper; mix well. Add boiling water; beat until mixture is smooth. Cook fettuccine according to package directions; drain well. Rinse in warm water, drain well and set aside. Saute garlic in 1/4 cup butter in a small skillet until tender. Combine garlic mixture and warm noodles, tossing gently. Add cream cheese mixture, Swiss cheese and 1/4 cup Parmesan cheese. Toss gently until cheese has melted. Place in serving dish and sprinkle with remaining 1/4 cup cheese. Yield: 6 to 8 servings.

From the transcription

Printed "buttered."

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 60.