Title: Smoked-Salmon Cream Sauce
Categories: None
Yield: 5 Servings

4 oz Cream cheese
1 c Milk
1/4 lb Sliced smoked salmon -- cut
Into 1/4" pieces
1/2 c Cooked fresh peas
1 lg Green onion, including green
Tops -- finely sliced
2 ts Lemon juice
1 ts Fresh dill -- finely
Chopped
1/3 c 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.

Recipe By : the California Culinary Academy

From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip