Today’s recipe comes from Stephanie Beach here at the Record-Eagle. It’s an old favorite, great for summer get-togethers and easy and quick to make ahead. She’s not sure where it came from, guessing it was on a box or package of one of the ingredients. She doubles it when she’s feeding eight to 10 people as a main dish or taking it for a potluck.
1 1/2 c. prepared ranch salad dressing
1/4 c. sour cream
1/4 c. grated Parmesan cheese, plus more for sprinkling when serving
1/2 lb. fettuccine, cooked and drained
1/2 lb. imitation crab (shrimp can also be used)
1/2 c. cooked peas
Combine salad dressing, sour cream and cheese in a small bowl. Toss fettuccine with dressing mixture, crab and peas in a large bowl. Sprinkle with additional Parmesan cheese if desired. Makes 4-6 servings.
Do you have a favorite recipe to share? Please send to the Record-Eagle Food section at 120 W. Front, Traverse City, MI 49685, firstname.lastname@example.org or fax to 946-8632.