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Salmon Cream Sauce

Salmon Cream Sauce is built on Cream Cheese, Milk, Lemon Juice, and Parmesan Cheese Freshly Grated. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 oz
• 1 cup
• 2 tsp
• 1/3 cup

Method (preview)

1. 1

   In a medium saucepan combine cream cheese and milk.

2. 2

   Heat, stirring, until mixture is smooth.

3. 3

   Stir in smoked salmon, peas, onion, lemon juice, and dill.

4. 4

   Cook to heat through.

5. 5

   Remove pan from heat.

6. 6

   Stir in cheese.

7. 7

   Use immediately or cool to room temperature and refrigerate or freeze.

8. 8

   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.

9. 9

   Toss sauce with pasta. Makes 2 cups (4 main dish or 6 appetizer servings).

10. 10

    To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 1 month.

11. 11

    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.