Foods we cooked:
- Mini Cheddar Loaves
- Creamy Hash Browns
- Green Beans
- Feta, Artichoke & Sun Dried Tomato Stuffed Hamburgers
- Bacon & Sun Dried Tomato Macaroni Salad
- Baked Beans
- Chili Rellenos with Red Chili
- Sopapillas
- Spanish Rice
- Puppy Chow
- Snickerdoodles
- Fettuccine Alfredo
- Strawberry Salad with homemade Raspberry Vinaigrette
- Garlic Bread
- Lingonberry French Toast
- Blueberry Blue Corn Pancakes with Orange Honey Butter
- Strawberry Buttermilk Pancakes
- Scrambled Eggs Benedict in Puffed Pastry Shells
Wow! Didn’t realize we’d made so many things while she was here! I think were some others too, but I can’t remember. Anyway, here’s her favorite meal:FETTUCCINE ALFREDO
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8 ounces dried fettuccine
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2 Tbsp. butter
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1 cup whipping cream
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1/2 tsp. salt
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1/8 tsp. freshly ground black pepper
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1/2 cup freshly grated Parmesan cheese (we used an Italian 4-cheese blend instead)
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additional grated Parmesan cheese for topping
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chopped fresh parsley for garnish
Cook fettuccine according to package directions.Meanwhile, for sauce, in a 3-quart saucepan melt butter. Add cream, salt, and pepper to saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until mixture begins to thicken, stirring frequently. Remove saucepan from heat; stir in the 1/2 cup Parmesan cheese. Drain fettuccine; add to hot sauce. Toss to coat. Transfer to a warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese and chopped fresh parsley.Serves 4.Visit Rocky Mountain Lodge & Cabins’ recipe page at https://www.rockymountainlodge.com/recipes.htm for more recipes.
