I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 4, 2016

Pasta with Green Sauce

1/2 cup butter
1/4 cup chopped parsley
1/4 cup chopped scallions
1/2 cup heavy whipping cream (or try fat free half-and-half)
1/2 cup freshly grated Parmesan cheese
1/4 cup lemon juice
8 oz package tri-color fusilli or other pasta
Freshly ground black pepper to taste

Melt butter in saucepan. Add parsley and scallions;
cook until just softened. Add cream. Cook, stirring
constantly until sauce bubbles; stir in grated Parmesan
and lemon juice. Cook pasta according to package
directions and drain. Place pasta in heated serving
bowl. Toss with sauce. Sprinkle with pepper and serve.
at
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