Chef freddy's white spaghetti

Yield: 6 servings

Measure Ingredient
1 \N (stick of)Butter [melted]
¾ cup Flour
2 cups Milk [room temp.]
1½ tablespoon Onion powder
1½ tablespoon Garlic powder
1 teaspoon Italian seasoning
1½ teaspoon Mrs. Dash [original]
1½ teaspoon White pepper
1 can (4oz) Mushrooms [sliced]
\N \N (or ¬ c fresh `shrooms)
½ cup Parmesan (or Romano) cheese
\N \N [Grated]
\N \N Pasta for 6 servings

1) In a med to large bowl make a silk sauce by wisking the flour into the melted butter adding a little at a time `til the butter won't take any more flour and you have a thick paste. Wisk in the room temp. milk `til it is silky smooth and free of lumps...

2) Pour this into an electric frying pan and simmer on low just to keep warm, stirring to prevent lumping. (you may add more milk ¬ c at a time to keep smooth, BUT NOT THIN)...

3) Add the remaining ingredients (except the pasta) wisking completely after each addition (adjusting for your personal taste)...

4) Prepare your pasta, (fresh is best if you can find it or make it), stirring the sauce occasionally...

5) When the pasta is tender but not over cooked, drain it in a collender and put it on a warmed serving plate or platter, then carefully pour the sauce over the top and garnish with sprigs of fresh parsley... Serve with fresh italian bread or rolls (plain or garlic) and a nice italian wine...

Variations:

a) With meat; Brown 1« lbs. of ground beef and 2 tb of dried minced onions in a frying pan. Drain off the fat and pour on top of the pasta before you pour on the sauce...

b) With meatballs; Prepare your favorite meatball recipe and when they are done put them in the sauce and serve over the pasta...

c) All together now; The way that we like it is; after the pasta is tender but not over cooked, add the ground beef, stirring to mix well, then add the sauce, again stirring to mix well...

Source: Chef Freddy's Kitchen and Fred Goslin, in Watertown NY, on Cyberealm Bbs. home of KookNet @ (315) 786-1120

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