MAIN DISH: WINNEREven broken bones don't stop cook from entering and winningBarbara Wolf came across the request for entries to The Herald's ``What's Cookin' in Your World?'' recipe contest while at home recovering from an accident.When she entered her Fettucine Alfredo de la Mare in the contest's Main Dish/Casseroles category, she never thought the judges would like her recipe so much she'd have to go the bakeoff as a semifinalist. Unlike other contestants who merely had to overcome a little anxiety, Mrs. Wolf was contending with a broken leg and arm after falling and hitting a desk in her home. Even after seven weeks of recuperating, Mrs. Wolf still had to enlist help from her son, Robert, for the bakeoff. So although not a semifinalist himself, Robert, who also entered several recipes in the contest, helped his mom in the bakeoff. Mrs. Wolf likes the recipe for fettucine with salad shrimp, chopped clams and crab meat because it's ``something good, simple, quick and easy.'' She also entered her German Sauerkraut in the Ethnic category. But pastas with seafood are her favorites. Mrs. Wolf, 2240 Saratoga Drive, Hermitage, also enjoys crocheting and sewing when she's not working with her husband, Ronald, at their business, Wolf Machine, Hermitage. The crocheting is now therapy to strengthen her arm. She hasn't been to work since the accident. But the story had a happy ending as a tearful Mrs. Wolf _ still using a cane to walk _ accepted a first place in her category. ``Some things good have happened through all this,'' she said later. Fettuccine Alfredo de la Mare4 tablespoons butter1. Melt butter in medium saute pan over medium-high heat until it clears, being careful not to brown any milk solids. Add garlic, mushrooms, peppers and onion. Saute 3 minutes. Add basil, oregano, parsley and peppercorns. Saute until onions turn clear. 2. Add blue cheese and stir constantly until melted. Fold the cream into cheese mixture and stir until smooth. The mixture at this point should be relatively soupy. 3. In a small bowl, place flour and add water gradually, stirring constantly with a fork ensuring a smooth, watery paste. Add the paste to the mixture and stir intermittently until sauce has thickened to the desired consistency. 4. Prepare a large stock pot into which is added about 5-6 cups water, 2 tablespoons olive oil and 2 teaspoons salt. Cover the stock pot and place over high heat until boiling. Add pasta, stirring intermittently to prevent sticking. Cook the pasta, uncovered, for about 7-9 minutes. 5. Serve sauce over pasta and garnish with a teaspoon of grated Parmesan cheese. |
