Traverse City Record-Eagle

Food

May 30, 2013

RECIPE OF THE WEEK

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.

Crab Fettuccine

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, features@record-eagle.com or fax to 946-8632.

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