I had a request through my website from a lady wanting to can
Fettucini Alfredo to send her son in Iraq, does anyone know if this is
possible and do you happen to have a recipe?

Thanks in advance,

http://www.mountain-breeze.com
Recipes for all your needs

Jacqueline wrote:

I had a request through my website from a lady wanting to can
Fettucini Alfredo to send her son in Iraq, does anyone know if this is
possible and do you happen to have a recipe?

No, not possible with home methods. The pasta would turn into mush.

B/

Brian Mailman wrote:

Jacqueline wrote:

I had a request through my website from a lady wanting to can
Fettucini Alfredo to send her son in Iraq, does anyone know if this is
possible and do you happen to have a recipe?

No, not possible with home methods. The pasta would turn into mush.

Perhaps the sauce could be canned by itself, then shipped with
a package of dried pasta. Surely her son could find some boiling
water to cook the pasta then pour the warmed sauce over it.

Just an idea.

Nyssa, who isn't much of a pasta eater

OK so it would not work with the noodles wonder if you could can the
sauce and send a package of noodles along with it. Here is the recipe
that she uses, I asked her to send it to me so she did. Any help
would certainly be appreciated.

*This recipie will serve 4 people(add 1/2 pint heavy whipping cream, 1
tbl butter, and 1 egg yolk for every 2 extra people)


*I use DiGiorno cheese because I know the quality of the brand. Any
good quality shredded cheese that has no fillers in it will work.


*DiGiorno doesnt make Provolone.


*This is really good with shrimp scampi or sliced grilled chicken
served on top

1- package fettucini noodles (prepare per package directions)
1- pint heavy whipping cream
1- 6 oz pkg DiGiorno brand shredded Parmesan cheese
1- 6 oz pkg DiGiorno brand shredded Romano cheese
1- 6 or 8 oz package of a good Provolone cheese grated, or torn up
into small pieces.(You will only use 1/3 to 1/2 of the three cheeses
for the standard 4 person recipe + a little to sprinkle on top)
1- lrg egg seperated, reserve the yolk
1- heaping Tbs butter
1- tsp garlic powder (or more to taste)
1/2- tsp onion powder (it should always be about 1/2 the amout of the
garlic)
1- tsp of dried parsley
Fresh cracked black pepper to taste

Mix all the grated cheese types together throughly in a med. bowl.
Whisk the egg yolks briskly in a small bowl and set aside
Start the water for the pasta, keep it at a simmer for now
In a heavy, deep sauce pan over med low heat melt the butter, add the
garlic, onion powder, cracked black pepper, and parsley.
Pour in the heavy cream and stir to mix.
When the cream mixture comes to a simmer, remove a ladle full and
slowly whisk it into the bowl with the egg yolk. When it is throughly
combined, whisk this mixture back into the cream.
Increase the heat to med high and WATCH THE POT! (it will boil over
easily)
As soon as the cream starts a roiling boil, reduce the heat just
enough to keep it bubbeling without boiling over.
You will want to add 1/3 to 1/2 of your combined cheeses to the pot as
it bubbles; a little bit at a time, whisking gently as you add the
cheese, and continuously whisking through this process.
You will "feel" the sauce start to thicken as you continue whisking
and adding cheese. When you get to this point, turn the heat off, and
just stir the sauce intermittentantly to keep the cheese from
settleing out.
Finish up the pasta, drain it and toss it with a bit of butter or
olive oil to keep it from sticking.
Dish up a serving of pasta, ladle over a generous amount of sauce and
garnish with a sprinkle of the 3 cheese mixture.






On Wed, 01 Feb 2006 01:23:21 -0500, Jacqueline
wrote:

I had a request through my website from a lady wanting to can
Fettucini Alfredo to send her son in Iraq, does anyone know if this is
possible and do you happen to have a recipe?

Thanks in advance,

http://www.mountain-breeze.com
Recipes for all your needs

Jacqueline
http://www.mountain-breeze.com
Recipes for all your needs

That's funny I just posted that we were wondering the same thing.
Then I checked for new messages so I could mark it to watch and here
was your your message so I guess great minds think alike.




On 02 Feb 2006 14:50:18 EST, Nyssa wrote:

Brian Mailman wrote:

Jacqueline wrote:

I had a request through my website from a lady wanting to can
Fettucini Alfredo to send her son in Iraq, does anyone know if this is
possible and do you happen to have a recipe?

No, not possible with home methods. The pasta would turn into mush.

Perhaps the sauce could be canned by itself, then shipped with
a package of dried pasta. Surely her son could find some boiling
water to cook the pasta then pour the warmed sauce over it.

Just an idea.

Nyssa, who isn't much of a pasta eater

Jacqueline
http://www.mountain-breeze.com
Recipes for all your needs

Jacqueline wrote:

OK so it would not work with the noodles wonder if you could can the
sauce and send a package of noodles along with it. Here is the recipe
that she uses, I asked her to send it to me so she did. Any help
would certainly be appreciated.

*This recipie will serve 4 people(add 1/2 pint heavy whipping cream, 1
tbl butter, and 1 egg yolk for every 2 extra people)

I have a feeling (without knowing) that you may be able to make a
preparation that is safe to eat by pressure canning, but the texture may
be affected--I think things with eggs/egg yolks will break.

I did a Webferret search on "Alfredo AND (canned OR canning) AND (recipe
OR recipes)" and found many dozens of recipes for all kinds of, to be
kind, variations.. All called for pre-canned/commercial Alfredo sauce,
and none with a recipe for canning.

The closest to a homemade product was frozen:
http://www.recipelink.com/mf/7/159

You might want to send your recipe to these people here and ask them if
it's safe for pressure canning, and if so, what pressure and for how long.

http://www.uga.edu/nchfp/

B/