2. Gradually add milk, stirring, until mixture boils and thickens. Stir in nutmeg. Béchamel is one of the “mother” or base sauces of classic French cooking and probably the one sauce that most people ...
The basil leaves mask any and all cheesy notes from the Alfredo—something that could be brushed off if the taste was there, but alas, it wasn't. Cashews were used in place of pine nuts and sunflower ...
Tuesday: Breakfast pizza; chicken alfredo and breadsticks ... fruit, juice and milk; rotini with meat sauce, mixed vegetables, garlic bread, fruit and milk. Friday: No school.