Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
8 ounces cream cheese -- cut in bits
3/4 cup parmesan cheese -- grated
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine; cooked -- drain
Preparation:
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
