Recipe and Design Fettuccine With Portobello-Alfredo Sauce
Tin Can Luminaries
Prep Time: 15 minutes Cook Time: 20 minutes Yield: Makes 6 to 8 servings
These easy-to-make tin lanterns are the perfect accent to scatter around a porch or patio for a charming, folk art touch.
Ingredients • • • • • • • • • • •
1 (12-ounce) package fettuccine 1 (6-ounce) package portobello mushrooms 1/2 cup butter 3 garlic cloves, minced 1 cup whipping cream 1 cup milk 1 cup (4 ounces) shredded Parmesan cheese 1 teaspoon coarsely ground pepper 1/2 teaspoon salt 2 tablespoons chopped fresh Italian flat-leaf parsley Garnish: Italian flat-leaf parsley sprigs
Preparation: 1. Prepare pasta according to package directions; drain. 2. Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms. 3. Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over mediumhigh heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired. Linda King, Dunwoody, Georgia, Southern Living, JUNE 2004
What You Need: • • • • • • •
26-ounce tin cans Bottle opener Work Gloves Hammer Sharp Nail Terra Cotta Saucer Votive Candle
Instructions: 1. Remove labels, tops, and bottoms of 26-ounce tin cans. Use an old-fashioned beer can opener to make triangular holes around the perimeter of the top and bottom of each can. Wear work gloves and be careful with sharp edges. 2. With a hammer and sharp nail, carefully punch additional holes in a pattern on the surface of each can. Aim for a simple, stylized pattern. Work with a spare can or two for practice, if desired. 3. Place each can in a terra cotta saucer with a votive candle inside. For a taller, fancier base, hot glue a pair of saucers bottom to bottom.
Courtesy of Better Homes and Gardens.com