*  Exported from  MasterCook  *

                        Smoked-Salmon Cream Sauce

Recipe By     : the California Culinary Academy
Serving Size  : 5    Preparation Time :0:15
Categories    : Make-Ahead Dishes                Pasta & Pasta Sauces
                Sauces & Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        cream cheese
   1      cup           milk
     1/4  pound         sliced smoked salmon -- cut into 1/4" pieces
     1/2  cup           cooked fresh peas
   1      large         green onion, including green tops -- finely sliced
   2      teaspoons     lemon juice
   1      teaspoon      fresh dill -- finely chopped
     1/3  cup           Parmesan cheese -- freshly grated

1. In a medium saucepan combine cream cheese and milk. Heat, stirring,
until mixture is smooth.

2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat
through.

3. Remove pan from heat. Stir in cheese. Use immediately or cool to room
temperature and refrigerate or freeze (see Timesaver Tip).

4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach
fettucine, or 8 ounces dried, following package directions. Drain. Toss
sauce with pasta.

Makes 2 cups (4 main dish or 6 appetizer servings).

* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month. To
serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in a saucepan or microwave oven on 50% power until
warmed through, 3 to 5 minutes, whisking frequently and vigorously to
bring sauce to a creamy consistency.

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NOTES : Try this sauce with spinach fettucine; see step 4 for instructions
on cooking the pasta.
Nutr. Assoc. : 0 0 5003 4422 3585 0 0 0