->Salmon Cream Sauce <-

Yield: 5 servings

4 oz cream cheese

1 cup milk

1/4 lb sliced smoked salmon, cut into 1/4" pieces

1/2 cup cooked fresh peas

1 large green onion, including green tops, finely sliced

2 tsp lemon juice

1 tsp fresh dill, finely chopped

1/3 cup Parmesan cheese, freshly grated

In a medium saucepan combine cream cheese and milk. Heat, stirring,

until mixture is smooth. Stir in smoked salmon, peas, onion, lemon

juice, and dill. Cook to heat through. Remove pan from heat. Stir

in cheese. Use immediately or cool to room temperature and refrigerate

or freeze.

1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach

fettucine, or 8 ounces dried, following package directions. Drain.

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

0 degrees F up to

1 month.

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

50% power until warmed through,

3 to 5 minutes, whisking frequently

and vigorously to bring sauce to a creamy consistency.