Chef freddy's white spaghetti
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Chef freddy's white spaghetti
  Spaghetti    Italian  
Last updated 6/12/2012 12:48:08 AM. Recipe ID 9102. Report a problem with this recipe.
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      Title: Chef freddy's white spaghetti
 Categories: Cyberealm, Italian
      Yield: 6 Servings
 
      1    (stick of)Butter [melted]
    3/4 c  Flour
      2 c  Milk [room temp.]
  1 1/2 tb Onion powder
  1 1/2 tb Garlic powder
      1 ts Italian seasoning
  1 1/2 ts Mrs. Dash [original]
  1 1/2 ts White pepper
      1 cn (4oz) Mushrooms [sliced]
           (or  c fresh `shrooms)
    1/2 c  Parmesan (or Romano) cheese
           [Grated]
           Pasta for 6 servings
 
  1)     In a med to large bowl make a silk sauce by wisking the flour
  into the melted butter adding a little at a time `til the butter
  won't take any more flour and you have a thick paste. Wisk in the
  room temp. milk `til it is silky smooth and free of lumps... 2) Pour
  this into an electric frying pan and simmer on low just to keep warm,
  stirring to prevent lumping. (you may add more milk  c at a time to
  keep smooth, BUT NOT THIN)... 3) Add the remaining ingredients
  (except the pasta) wisking completely after each addition (adjusting
  for your personal taste)... 4) Prepare your pasta, (fresh is best if
  you can find it or make it), stirring the sauce occasionally... 5)
  When the pasta is tender but not over cooked, drain it in a collender
  and put it on a warmed serving plate or platter, then carefully pour
  the sauce over the top and garnish with sprigs of fresh parsley...
  Serve with fresh italian bread or rolls (plain or garlic) and a nice
  italian wine...
  
  Variations: a) With meat; Brown 1 lbs. of ground beef and 2 tb of
  dried minced onions in a frying pan. Drain off the fat and pour on
  top of the pasta before you pour on the sauce... b) With meatballs;
  Prepare your favorite meatball recipe and when they are done put them
  in the sauce and serve over the pasta... c) All together now; The way
  that we like it is; after the pasta is tender but not over cooked,
  add the ground beef, stirring to mix well, then add the sauce, again
  stirring to mix well...
  




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Recipe ID 9102 (Apr 03, 2005)

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