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Alfredo Sauce
1/2 cup butter (or lowfat substitute)
crushed garlic to taste or garlic powder
1/2 cup flour
1 Tb. chicken base or bouillon
1/4 tsp. white pepper
4 cups skim milk
1/2 cups grated parmesan cheese
On low heat saut the garlic. Stir in the flour, bouillon, and
white pepper to make a roux. Slowly add milk one cup at a time
till thick, stirring constantly, so the bottom doesn't burn. When
mixture begins to thicken, add the cheese. Great with crab (even
the fake stuff), chicken, shrimp, and/or veggies. Serve on favorite
pasta.
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Alfredo 21