Recipes by Nancy Wilson: Fettuccine Alfredo; Italian Veal Cutlets

Nancy Wilson's Fettuccine Alfredo

1 lb. broad egg noodles
1/4 lb. sweet butter, melted
1/3 cup heavy cream, slightly whipped
1/2 cup freshly grated Parmesan cheese

1. Cook noodles in 5 qts. boiling salted water until al dente (about 7-8 minutes). The noodles tend to be cooked when they rise to the surface. Stop cooking immediately by adding 1/2 cup cold water to the noodles. Drain well.

2. While noodles are cooking, place butter in small saucepan, heat slightly. Add slightly whipped cream and half the grated cheese. Blend well. Place large scoop of the butter-cream-cheese sauce in bottom of a large heated bowl. Place hot noodles on top of sauce and pour remaining sauce and cheese on the top. Toss well and serve at once. Serves 4.

Thoughts: For a slightly richer sauce, add beaten egg yolk to the melted butter, just before adding the cream and cheese. For flavor variations use grated Romano cheese, sour cream and-or cream or ricotta cheese. White pepper or black pepper may be used for added seasoning,

Nancy Wilson's Italian Veal Cutlets

1 1/2 lbs. veal cutlets
Seasoned flour (2 tbsps. flour mixed with 1/2 tsp. garlic salt, large pinch of dried basil, and a few gratings of freshly ground pepper)
3 tbsps. olive oil
3/4 cup rose wine
1/3 cup sour cream
1/3 cup freshly grated Parmesan cheese

1. Bone cutlets, pound meat to flatten slightly; cut into bite-size pieces. Dredge meat in seasoned flour. Heat olive oil until sizzling in large skillet.

2. Brown meat quickly on both sides. Reduce heat; pour in wine. Cover, simmer until meat is tender (about 35 minutes). Add sour cream and Parmesan cheese until sauce begins to bubble, but do not boil. Correct seasonings. Serve at once. Serves 4-6.

Thoughts: If desired, wine may be omitted and diluted chicken stock substituted. For a slightly fruity flavor, add a heaping tablespoon of melted currant jelly to chicken stock.