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Alfredo Fettucine

8 oz Cream cheese; cut in bits
3/4 c Parmesan cheese; grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook; drain


In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.


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