Olive Garden Peaches 'n Cream Cheesecake
INGREDIENTS:
-----waldine van geffen vghc 2 ts Fresh parsley; chop
1 lb Fresh pasta shells; or Parmesan; grate
1 lb Medium dry shells; cook Bechamel sauce
1/4 c Olive oil 1/4 c Flour
12 oz Broccoli florets; steam 1/4 c Butter or margarine
2 ts Garlic; mince 1 qt Milk
1/4 c Green onions; slice thin 2 ts Chicken bouillon cubes
1 c Fresh mushrooms; slice -- mash
-----waldine van geffen vghc 2 ts Fresh parsley; chop
1 lb Fresh pasta shells; or Parmesan; grate
1 lb Medium dry shells; cook Bechamel sauce
1/4 c Olive oil 1/4 c Flour
12 oz Broccoli florets; steam 1/4 c Butter or margarine
2 ts Garlic; mince 1 qt Milk
1/4 c Green onions; slice thin 2 ts Chicken bouillon cubes
1 c Fresh mushrooms; slice -- mash
BECHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.
Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve. Heat a large saute pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saute pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.
Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve. Heat a large saute pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saute pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.