Shirl were you looking for Alfredo sauce? If so here are two that I've tried and both are good. The first is a more traditional recipe I think and the second is an Olive Garden copy cat recipe that I like also. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Fettuccine All'Alfredo ====================== Source: Giuliano Hazan. 3 Tablespoons Butter 1 Cup Heavy Cream pinch of fresh ground nutmeg salt and fresh ground pepper 1/2 cup or more fresh grated Parmigiano-reggiano cheese Option: You can enrich the sauce further by adding an egg yolk to the cream mixture. . While pasta is cooking: Put the butter and cream in a skillet over medium high heat and boil, stirring often until the cream as reduced by about half. Add the fresh grated nutmeg, salt and pepper. Set aside. Drain pasta and add to the sauce in the skillet. Add the fresh grated parmesan cheese and toss the pasta until well coated. Serve with more cheese. Note: I am very generous with the black pepper in this dish. Fettuccine Alfredo 8 ounces Cream cheese 3/4 cup grated Parmesan cheese 1/2 cup Butter or margarine 1/2 cup Milk or cream or 1/4 cup of each 8 ounces cooked Fettuccine Combine cream cheese, Parmesan, butter and milk in a saucepan. Heat and stir until smooth and hot, do not boil. Serve over fettuccine or whatever pasta you like. Very good with some cooked shrimp and scallions tossed in.

While I agreed with Linda, here's one I have saved for the right occasion. Maybe a beef roast? Mushroom Cutlets (Culinary Arts Inst.Polish Cookbook) 2 T. butter 1/2 c. chopped onion 8 oz. mushrooms, chopped 1/4 c. milk or water 1 c. stale bread crumbs 1 1/2 eggs, beaten 2 t. minced parsley 1/4 t. salt 1/8 t. pepper fine crumbs additional butter Saute onion & mushrooms in butter (add onion first) Soak crumbs in water; stir into mushroom pan. Mix in eggs, parsley, salt & pepper. Form patties; coat w/ fine crumbs & fry golden. Makes 6. note 1/8 t. mace opt. Bake in muffin tins - dot w/ butter; 350 degrees 15 min.

Indian Style Lentil Curry (not spicy, just extremely flavorful) 2 cups green lentils soaked overnight 1 medium onion finely chopped 3 cloves of garlic finely chopped 1/2 peice of ginger root finely chopped 2 tsp of cumin seeds (or can substitute with 2 tsp cumin powder) 2 medium tomatoes finely chopped 1 tsp of freshly grounded cinnamon, cloves and black pepper 1 chopped jalapeno pepper 1/4 bunch of freshly chopped cilantro salt to taste 4 tbsp of cooking oil Boil the lentils in water until tender and keep aside. In a seperate pan, add the 4 tbsp of oil. Once the oil is hot, add the onions and saute them until golden. Then add the garlic and ginger and saute for another couple of seconds. Then add the tomatoes, jalapeno pepper, cumin, ground spices, salt and pour in the cooked lentils. Let it cook for 30-40 minutes until the flavors get a chance to marry together. Garnish with chopped cilantro and serve with plain white rice (Basmati preferred)

Here's Sara's Recipe I found online. Also a link to her Web site with the other recipe. Portobello Burgers with Red Pepper and Gorgonzola Makes 4 servings Hands-on time: 20 minutes Total preparation time: 30 minutes plus 1 hour marinating This is an absolutely wonderful meatless summer sandwich. In the center is a marinated and grilled Portobello mushroom cap. It is filled with melted Gorgonzola, topped with roasted red peppers, and lathered with just a little mayonnaise, the whole of it pinned down between slices of toasted garlic bread. What could be better? Try adding this item to the menu the next tme you're grilling up hot dogs and hambies in the back yard, and I bet you'll win some converts.Of course, using your trusty grill pan or broiler, you can also enjoy this recipe in the dead of winter. Serve it open faced and cut into fourths as an appetizer at a dinner party If you don't love blue cheese, substitute any strongly flavored melting cheese. Whenever and however you make it, no one's going to miss the beef. 4 large Portobello mushrooms, stems removed 1/4 cup balsamic vinegar 3 garlic cloves, minced, plus 1 whole clove, peeled and halved 1 tablespoon chopped fresh thyme 1/4 cup extra virgin olive oil, plus more for brushing 2 small red bell peppers Kosher salt and freshly ground black pepper to taste 1/2 cup crumbled Gorgonzola cheese Eight 1/2-inch-thick slices rustic country bread, cut from a 6-inch-high loaf 1/2 cup mayonnaise 1/2 cup shredded fresh basil Wipe the mushroom caps clean and use a small spoon to scrape out the gills on the underside. Place 3 tablespoons of the vinegar in a small bowl and whisk in the minced garlic, thyme, and 1/4 cup olive oil. Divide the mixture between 2 large plastic bags with resealable closures. Put 2 mushroom caps in each bag and seal, pressing out the excess air. Marinate the mushrooms at room temperature for at least 1 hour and up to 2 hours, turning the bags often. Prepare a charcoal fire and let the coals burn down to a gray ash. Lightly oil the grill. Set the peppers on top and grill, turning often, until the skins are blackened on all sides, 10 to15 minutes. (Alternatively, preheat the broiler to high and place the broiling pan 4 to 5 inches from the source of heat. Set the peppers on the pan and broil, turning often, until blackened on all sides, 12 to 15 minutes.) Place the charred peppers in a large bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel, core, and seed the peppers and then cut into thin strips. Toss the strips with salt and pepper. Remove the mushrooms from the marinade, pat dry, and season with salt and pepper. Place the mushrooms cap sides up on the grill and cook until dark and slightly softened, 2 to 3 minutes. Turn and grill the other side until tender, 2 to 3 minutes longer. (Alternatively, the mushrooms can be grilled in a hot, well-seasoned ridged grill pan over medium-high heat for about 5 minutes per side, but grill the bread first; see below.) When the mushrooms are almost tender, sprinkle a quarter of the cheese into the cavity of each cap. While the mushrooms are grilling, brush the bread with olive oil on both sides. Grill until lightly toasted, turning often, 3 to 5 minutes. Rub one side of each slice with the cut garlic clove while hot. (If using a grill pan, grill the bread first and then the mushrooms.) Add the reserved tablespoon of vinegar to the mayonnaise. Stir well and season with salt and pepper. Spread on the garlic-rubbed side of each slice of bread. Top half the bread slices with a mushroom cap, equal amounts of the peppers, and basil. Place the other bread slices on top. Cut the "burgers" in half and serve. Here is a link that might be useful: Sara's Weeknight Meals - Vegetable Plate