Fettuccine Alfredo & Roasted Bell Peppers

By,
Kate High and Ryan Walla

Fettuccine

Ingredients:
4 tbs. Unsalted Butter
1/3 cup Flour
1 cup Chicken Stock
          Milk
          Parmesan Cheese
1/8 tsp. Salt
1 lb. Pasta (Spaghetti)

Procedure:
1. Boil water in a large pot, add a pinch of salt and then add pasta.
2. Melt butter in a separate pan.
3. Add flour to melted butter and stir* until the flour taste goes away (you may need to taste with a spoon every so often).
4. Add chicken stock after the flour and butter has thickened.
5. Add milk and salt, then stir till it becomes a thick sauce.
6. Add in and stir cheese.
7. Drain the pasta and then add sauce.
*A whisk is best

Roasted Bell Peppers

Ingredients:
1/2 cup Olive Oil
1/4 cup White Balsamic Vinegar
1/2 tsp. Salt
            Onion Powder
            Garlic Powder
1/4 tsp. Dried Mustard Powder
            Pepper
1 tbs. White Sugar
Roasted Bell Pepper(s)

Procedure:
1. Place pepper(s) on an open flame.
2. Put all ingredients for vinaigrette and whisk together.
3. Make sure bell pepper(s) is completely black.
4. Clean bell pepper(s) and then chop pepper(s) into about 1/4 inch slices.
5. Put pepper(s) into vinaigrette.