It's not low cal, but fettuccine his the spot

One evening I was in the mood for a pasta indulgence, and nothing quite fills the bill like fettuccine with a creamy sauce flavored with a full-bodied cheese and sprinkled with fresh grated nutmeg.

A sprinkle of fresh aromatic nutmeg adds a real touch to your fettuccine. Fettuccine is not exactly low cal, but definitely worth it for a special treat and really hits the spot.

Fettuccine Alfredo

Servings: 4

Preparation time: 30 minutes

2 ounces cream cheese, cut in bits

1/2 cup butter

1 cup Half and Half

3/4 cup Parmesan cheese, grated

1/4 teaspoon pepper

8 ounces fettuccine, cooked and drained

2 large cloves garlic, minced

Fresh grated nutmeg

In a large saucepan, melt butter. Add two large minced cloves garlic and saute until soft, 2-3 minutes. Stir in cream cheese and Half and Half. Cook and stir over medium heat until smooth. Stir in Parmesan cheese and pepper and cook and stir until cheese is melted and sauce is creamy. Toss pasta lightly with sauce, coating well. Sprinkle with fresh grated nutmeg. Serve immediately.

Good Ol' Ham and Potato Chowder

Servings: 8

1/2 cup flour

1/2 cup onion, chopped

3 cloves garlic, minced

1/4 cup butter

4 cups water

4 chicken flavored bouillon or 4 teaspoons chicken flavored instant bouillon

2 medium potatoes, peeled and cubed

1/2 cup carrot, chopped

1/2 teaspoon thyme leaves

1/2 teaspoon nutmeg

1/8 teaspoon pepper

1 bay leaf

1 17-ounce can whole kernel corn, undrained

2 cups Half and Half

1 pound cooked ham, cubed

2 tablespoons fresh parsley, chopped

Lightly spoon flour into measuring cup; level off. In large saucepan, or Dutch oven, saute onion and garlic in butter until crisp tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover, simmer an additional 15-30 minutes or until slightly thickened. Add corn. Cover and simmer an additional 20-30 minutes or until vegetables are tender. Stir in Half and Half cream and ham. Cook until thoroughly heated. Do not boil. Remove bay leaf. Garnish with parsley.

Marshmallow Fudge Bars

Servings: 12

2 cups sugar

1/2 cup butter

1 1/3 cups flour

1 cup walnuts, chopped

4 eggs, beaten slightly

1/2 cup milk

1 teaspoon vanilla

1/2 cup cocoa

Frosting:

2 cups sugar

1/2 cup butter

1/2 cup cocoa

1/2 cup milk

Dash of salt

1 teaspoon vanilla

1 10-ounce package marshmallows

Beat eggs slightly. Add sugar, butter, flour, cocoa and walnuts. Add milk and vanilla. Bake on a large cookie sheet at 350 degrees. Cover top with marshmallows cut in half. Return to low temperature oven a few minutes until marshmallows are soft. Spread evenly with knife. Boil frosting ingredients in a medium saucepan for 1 minute. Beat until slightly firm. Cover cooled bars.

GARY'S TIP: Hard cheese such as Parmesan and aged Provolone can be frozen, wrapped in plastic wrap and overwrapped with aluminum foil, for up to 6 months.

FOOD FOR THOUGHT: It must have taken a lot of courage for someone to discover frog legs are edible.