Broccoli  Fettuccine  Alfredo






1 package (12 ounces) fettuccine

1 cup chopped fresh or frozen broccoli

3 tablespoons butter

1 tablespoon all-purpose flour

2/3 cup milk

1/4 cup grated Parmesan cheese



Cook fettuccine according to package directions.


Meanwhile, in a large saucepan, bring 1 inch of water and broccoli to a boil.

Reduce heat; cover and simmer for 4 to 6 minutes or until crisp-tender.



In a large saucepan, melt butter over medium heat.

Stir in flour until smooth.

Gradually whisk in milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in Parmesan cheese and broccoli.


Drain fettuccine; top with the broccoli mixture.



Serves 4






Mushroom  Beef  Skillet






1 beef flank steak (1 pound)

2 cups reduced-sodium beef broth

1 pound sliced fresh mushrooms

1 large onion, chopped

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 cup cold water

1/2 cup plain yogurt

1 teaspoon paprika

1 teaspoon prepared mustard

1/2 teaspoon garlic powder

Hot cooked noodles



Broil beef 4 to 6 inches from the heat for 6 to 9 minutes on each side

 or until meat reaches desired doneness.


 For medium-rare, a meat thermometer should read 145

 For medium, a meat thermometer should read 160

 For well-done, a meat thermometer should read 170


Set aside and keep warm.


Meanwhile, in a large skillet, bring broth to a boil.

Add mushrooms and onion; cover and simmer until tender, about 5 minutes.


In a small bowl, whisk the flour, cornstarch and water until smooth.

Whisk into broth.

Bring to a boil.

Cook and stir for 2 minutes or until thickened and bubbly.

Remove from the heat.


In a bowl, combine the yogurt, paprika, mustard and garlic powder.

Stir into broth mixture until smooth.


Cut beef diagonally into thin strips; add to broth mixture.

Cook and stir over low heat until heated through.


Serve over hot cooked noodles.


Serves 4






Bayou  Chicken  Pasta






1 cup chopped onion

1 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped yellow pepper

3 tablespoons olive oil

1 pound boneless skinless chicken breasts, cubed

2 teaspoons garlic powder

1 jar (16 ounces) salsa

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon dried parsley flakes

1/2 teaspoon salt

1/4 teaspoon hot pepper sauce

Hot cooked pasta



In a large saucepan, saute the onion, celery and pepper in oil for 3 to 4 minutes

or until crisp-tender.

Add chicken and garlic powder; cook for 4 to 5 minutes

or until chicken juices run clear.

Stir in salsa.


Combine cornstarch and water until smooth; gradually stir into chicken mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Add the parsley, salt and hot pepper sauce.


Serve with pasta.



Serves 4









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