Bohne Cafe

Fettuccini Alfredo   Jackie Andrus (Ty Tippets Sister in St George, Ut)   ½ chicken breast per person Sweet basil Olive oil 1 ½ pound butter 1 qt milk Lemon pepper Fresh Garlic 48 oz cream cheese 1 ½ pints heavy whipping cream 3 c. grated Parmesan cheese   Sautee cubed chicken breast in olive oil with lemon pepper, basil & garlic. In DOUBLE BOILER: Melt butter & cream cheese, using wisk to keep smooth. Add cream and THEN milk to thin if needed. Add parmesan cheese. Stir well with wisk. Serves 20 adults. Freeze and Thaws well. Serve over fettuccini noodles Can keep the sauce in a separate container from the noodles in the refrigerator for quick assembly.  

Restaurant Style Mexican Rice      Serves 6 to 8 https://www.thekitchn.com/recipe-mexican-rice-recipes-from-the-kitchn-198867 1 (28-ounce) can whole peeled tomatoes 1 medium onion, peeled and roughly chopped 2 cups chicken stock 1 1/ 2 teaspoons   salt 1/2 teaspoon ground cumin 1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard) 2 cups long-grain white rice 1-2 chile peppers, such as jalapeño or serrano, seeded and minced 4 to 5 garlic cloves, pressed 1/4 cup finely chopped cilantro Juice from 2 limes, plus additional wedges for serving Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce .) Meanwhile, heat the oil in a heavy Dutch oven over medi

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