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Fettucine Alfredo

8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drained

In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth.

Toss pasta lightly with sauce, coating well.

Leftovers will freeze well.

You can cut the cream cheese down to 4 oz. and add a cup and a half

of the parmesan cheese to give it a more hearty, cheesy flavor.

And add broccoli and cooked chicken or shrimp if desired