Monday, August 25, 2008


~ Rose Ann Cummings – The “Calorie” Chapel Cook Book

1/2 c. butter, melted and cooled
1 15-oz. container ricotta cheese
1/2 c. parmesan cheese, grated
1 t. ground pepper
1 t. salt
1 lb. pkg. green noodles

In medium bowl combine all ingredients except noodles. This may be mixed in advance, covered and refrigerated for up to 24 hours. Let mixture come to room temperature before tossing with hot noodles, cooked according to package directions.

Notes: I've used green noodles and non-green noodles. It's good either way. 

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