"Dee Dee" > wrote in message
ups.com...
>I have cream that I want to use to make fettucine alfredo today.
>
> I make my fettucine alfredo thusly;
> Cook cream, parm. regg, butter; and then pour over the noodles.
>
> I will be unable to serve this until Friday. Which would be better?
>
> Make the alfredo sauce today and freeze it, thaw it Friday, cook the
> noodles, then pour over noodles
> OR
> Go ahead and cook the noodles and sauce today, mix in the alfredo
> sauce, then freeze;unthaw Friday.
>
> What to do!
> Thanks,
> Dee Dee
>

I definitely wouldn't freeze the noodles. They tend to get mushy. Really
this is one of those things that would take longer to cook from frozen than
it takes to cook fresh.

If the cream will go bad before then freeze it. You can't whip it after
it's been frozen but you can still use it in recipes.


Ms P