We're having birthday party tonight for Tyler,
so I have to get cookin'.
On the menu:
Pasta House Salad
Pasta with Blue Cheese Artichoke Sauce (recipe to follow)
Peaches (from the freezer)
If you're in the Mayberry neighborhood tonight consider
Pasta with Blue Cheese Artichoke Sauce
(adapted from Southern Living Cooking
School Cook Book)
1 (12 oz) package noodles
1 (13.75 oz) can quartered atrichoke hearts, rinsed
1 (8 oz) package sliced fresh mushrooms
1 TBS olive oil
2 c milk
2 (1.25) packages creamy garlic Alfredo sauce mix
1/4 c crumbled blue cheese
1/4 c chopped pecans, toasted
1 tsp basil
Garnish: crumbled blue cheese
Cook pasta according to package directions.
Saute artichokes and mushrooms in hot oil till tender.
Whisk together milk and Alfredo sauce mix. Bring to
a boil; reduce heat, and simmer, whisking often, 2
minutes or until thickened. Add artichoke mixture and
blue cheese, stirring until cheese melts.
Drain pasta, and place in a large serving bowl. Pour
blue cheese sauce over pasta; toss to coat. Sprinkle
evenly with pecans and basil. Garnish with blue cheese.
Makes 4 servings. (I'll double it at least.)