CREAM CHEESE SAUCE FOR PASTA

32 oz. cream cheese 6 oz. grated cheese (Parmesan) 24 oz. sour cream 4 tsp. black pepper 4 tsp. garlic, minced 1/2 c. grated (finely chopped) parsley 1 lg. onion (finely chopped) 1 pt. Half and Half 1 stick butter Optional: all or mixed (total 2 c.) Mushrooms, crab meat, shrimp or chicken Combine cream cheese, grated cheese, garlic, pepper and sour cream. Set aside. Simmer onion, mushroom, crab, chicken or shrimp in butter. Stir the sour cream together with the half and half. Combine all ingredients and serve over pasta. Makes a large quantity. Keeps in refrigerator for up to 7 days. Serves 12.

CREAM OF BROCCOLI SOUP

2 lb. broccoli (can use hard ends of broccoli to be frugal) 2 tbsp. butter 1/2 c. yellow onions, chopped 1/4 c. chopped green pepper 2 tbsp. flour 6 c. chicken soup stock 1 bay leaf Parsley 1 tsp. ground thyme 6 black peppercorns Pinch nutmeg 3 egg yolks, whipped & blended with 1 c. milk or cream Chop up the broccoli, saving some of the small buds and flowers for later use. Saute in the butter along with the onions and green pepper. Sprinkle

with the flour and stir. Add to the soup stock, along with the bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes and puree mixture in blender or sieve. Add the nutmeg. Strain the soup from the pulp and return to pan. Add the egg yolk and milk or cream mixture and pour into hot soup. Serve with some of the reserved broccoli buds floating in the bowl. Serves 6-8.

CHICKEN PASTA WITH WHITE CHEESE SAUCE 2 chicken breasts Spaghetti pasta 1 red bell pepper 1 small red onion 4 cloves garlic 1 tbs of flour cup cream cheese 2/3 cup milk tbs salt 1 tbs parsley