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  #41 (permalink)   Report Post  
JimLane
 
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FERRANTE wrote:
> Sorry to hear of your problem, which I too have had happen in the
> past. To help rebuild you collection, please check out this great
> group, which is moderated:
>
> rec.food.recipes
>
> You can request recipes there and people are very helpful to respond,
> just like in this group.
>
> Good luck,
> Mark


In case the obvious went by you, she is here and is known here.


jim
  #42 (permalink)   Report Post  
Gal Called J.J.
 
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One time on Usenet, "Maverick" > said:
> "Gal Called J.J." > wrote in message
> ...


<snip>

> > But seriously, I dunno if Christine is looking for any of my
> > recipes, but here's a family favorite. And I mean that literally;
> > when I make this, there are no leftovers:
> >
> > Fettucini Con Crema
> >
> > ½ C. butter (not margarine)
> > 3 cloves garlic, minced
> > ½ t. black pepper
> > ½ t. sweet basil
> > ½ C. flour
> > 2 C. parmesan cheese, grated
> > 16 oz. whipping cream
> > 16 oz. "half & half"
> > 12 oz. wide fettucini noodles, cooked
> >
> > Gently heat cream and "half & half" in saucepan over medium heat. In
> > large kettle, melt butter, add garlic and saute for one minute. Slowly
> > add spices and cheese, stirring, until well mixed. Add flour, also
> > stirring, cook for a few minutes. Slowly add cream mixture, stirring
> > well after each addition, until sauce is thick and bubbly. Toss with
> > hot fettucini.

>
> Snagged me a keeper here! That sounds really tasty but I have to ask if
> this is kind of like a cheesy alfredo sauce?


True "Alfredo" consists of butter, parmesan, and pasta (IIRC), so
it's already cheesy. I think you would describe this as an "Alfredo"
style sauce with cream and thickener...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF
  #43 (permalink)   Report Post  
Phred
 
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In article >, JimLane > wrote:
>FERRANTE wrote:
>> Sorry to hear of your problem, which I too have had happen in the
>> past. To help rebuild you collection, please check out this great
>> group, which is moderated:
>>
>> rec.food.recipes
>>
>> You can request recipes there and people are very helpful to respond,
>> just like in this group.

>
>In case the obvious went by you, she is here and is known here.


Yeah, but here's not *there*. But I won't explain the obvious. ;-)

Cheers, Phred.

--
LID

  #45 (permalink)   Report Post  
Andy
 
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Christine Dabney > wrote in
:

> Hiya folks,
>
> In my recent computer meltdown, and subsequent recovery, I lost all
> the recipes I had been saving from this newsgroup. And I had been
> saving them for a few years.
>


You didn't mention if a reward was being offered for their safe return.

SORRY!!

Good luck,

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)


  #49 (permalink)   Report Post  
Charlotte L. Blackmer
 
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In article >,
Christine Dabney > wrote:
>Hiya folks,
>
>In my recent computer meltdown, and subsequent recovery, I lost all
>the recipes I had been saving from this newsgroup. And I had been
>saving them for a few years.
>
>I am wondering if any of you regulars, and not so regulars can repost
>any of your favorites that you have posted over the years? I used to
>have a ton from the Zelts, from Charlie, and from a whole host of
>folks that have posted recipes here.
>
>I am also thinking that this might be of interest to a lot of newbies
>here as well.
>
>I would and will google for some recipes, but for a lot of them, I
>can't remember all the names of the recipes.


Christine,

I am coming into this late after pruning the huge volume of posts in rfc
down. If you are still looking for some of mine, they are gradually
getting over to my food blog as I make them.

<http://loveandcooking.blogspot.com>

(check the recipe sidebar)

Eventually they will also be on my web page in text format for easy
printing. Only a couple of months to go to bread salad season!

But they should be googlable under if you remember
ingredients.

Charlotte

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