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The Recipe File is
a free e-mail service from DailyInbox.com that
provides selected recipes from award-winning Junior League cookbooks.
Pasta, Seafood and Eggs: Tortellini with Spinach and
Mushroom Sauce
from
True
Grits... Tall Tales and Recipes from the New South
INGREDIENTS:
3 large shallots, sliced
2 cloves of garlic, minced
1/4 cup butter or margarine
1-1/2 pounds fresh mushrooms, sliced
1/4 cup dry sherry
1/2 cup chicken broth
1 cup whipping cream
2 tablespoons lemon juice
1 envelope Alfredo sauce mix
10 ounces fresh spinach, chopped
3 tablespoons chopped fresh basil
2 pounds cheese tortellini, cooked
1/2 cup grated Parmesan cheese
TO PREPARE:
Sauté the shallots and garlic in the butter in a medium saucepan
until tender. Add the mushrooms. Sauté for 2 minutes.
Stir in the wine, chicken broth, cream, lemon juice and Alfredo sauce mix.
Bring to a boil. Add the spinach, basil and tortellini.
Cook for 3 to 4 minutes or just until the spinach is wilted, stirring occasionally.
Sprinkle with the cheese to serve.
SERVES 8
Copyright 1995 The Junior League of Atlanta, Inc.
All rights reserved.
Visit The
Junior League of Atlanta web site to purchase copies of True
Grits and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of True Grits, are returned
to the community.
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