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This recipe for FETTUCCINI, by , is from The Fontenot Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dee Fontenot
Added: Sunday, January 9, 2005


2 medium onions.
3 green onions.
1 medium bell pepper.
2 ribs celery.
1-1/2 sticks butter.
1 tablespoon flour.
2 teaspoons of parsley.
1-1/2 to 2 pounds shrimp or crayfish.
1/2 cup Jalapeño relish.
1/2 pound Velveeta Cheese.
1 cup half & half.
3 cloves garlic
1/2 pound fettuccini.
Parmesan cheese.

Sauté chopped vegetables in butter until soft, add flour, parsleys, and seafood. Cook for fifteen minutes. Add relish, Velveeta, half & half, garlic and cook fifteen minutes. Fold cooked needles in sauce, pour into casserole, sprinkle with Parmesan cheese and bake fifteen minutes at 350 degrees.




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