*  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.
 
                    - - - - - - - - - - - - - - - - - - 
 
 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