Recipe - Olive Garden Peaches N Cream Cheesecake

WALDINE VAN GEFFEN
VGHC42A
1 pound Fresh pasta shells or
1 pound Medium dry shells cookrf
One fourth cup Olive oil
12 ounce Broccoli florets steamrf
2 teaspoon Garlic minced
One fourth cup Green onions cut or sliced up thin
1 cup Fresh mushrooms cut or sliced up
2 teaspoon Fresh parsley chopped
Parmesan grated
BECHAMEL SAUCE
One fourth cup Flour
One fourth cup Butter or margarine
1 qt Milk
2 teaspoon Chicken bouillon cubes
Mashed

BECHAMEL SAUCEMelt butter in a 2qt saucepan over medium heat. Stir in
flour and cook for 1 minute. Add milk and bouillon and stir vigorously with
a wire whip until mixture barely comes to a boil. Reduce heat and simmer
for 5 minutes, whipping frequently. Keep warm. Drain broccoli and divide in
half. Chop One half of florets into 1/4" pieces. Reserve. Heat a large saute pan
over medium heat and add olive oil. Add all the broccoli, garlic, green
onions and mushrooms to the saute pan. Cook, stirring constantly, for 2
minutes or until mushrooms begin to turn golden. Add the sauteed veggies
and parsley to the warm sauce and stir well. Serve over hot pasta with
Parmesan. Source: The Olive Garden.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini