Udder Avoidance Encore!

Today shot by. I find that days do that when I am busy (and do not want to cook dinner. )

So for a little help, I turn to my favorite... Avoidance Alfredo, which is just a great lowfat sauce that I pulled off the internet and loved. (I’ve had losers, but I am eager to share the winners.) Best of all it is low fat, but let me stay focused. I copied and pasted this recipe on my site before. I gave proper attribution to the recipe author, because it is only right, even without laws.

When you have ADD - and I do not know that I have it, but at times like this, I wonder – but when you DO have it, you probably get off track and start thinking, hell, how many ingredients do I need to change in the concoction to just make the dang thing my own?

There is an answer for every question on Google, and I found it, but I do not want to copy and paste anything, because I read another article somewhere that said you should never copy and paste more than three sentences off somebody’s site. (Hey,  I give proper attribution! You’d think that would be flattering.)

Just so you know, it works like this: if it is a recipe you are copying, you have to rewrite it in your own words so it looks different, but even after you do that, you still need to give the proper attribution. This is exhausting. I just wanted to share a good frigging recipe. But okay, I’ll bite. I will do what they say, because this recipe is worth repeating, and because I am making it tonight, and I want you to have it.

I have rewritten the recipe using the same ingredients, just my own creative language, and dang, if we are going to get all territorial about it, that is my recipe name!

Welcome to the Not-as-fattening-as-it-could-be AVOIDANCE ALFREDO!

  • 1 cup of cow's udder milk – remember, I said lowfat 
  • 1 1/2 tablespoons churned udder milk (I use butter, and do salted)
  • 1 1/2 tablespoons Heckers, or, if you prefer, bleached flour
  • 3 tablespoons Parmesan Romano cheese
  • 1/2 teaspoon minced  finely chopped garlic
  • 1 dash  pepper cayenne

Here what you do with all that stuff:

1.    Think Avoidance, as in avoid rushing. Add each product s-l-o-w-l-y. (Or you can rush it if you like lumps.)
2.    Melt the churned udder milk, but don’t scorch it.
3.    Slowly add the Heckers or bleached flour.
4.    Notice how the mixture resembles butter and flour stuck together.
5.    Slowly add the udder milk
6.    Keep on stirring. (Do these really require numbering? I mean, it’s throw the stuff in a pot, slow and mix.)
7.    You want the liquid to thicken before you add the cheese.
8.    Add the Romano cheese, and if you haven’t gotten it through your head by now that the object is to go slow, then you should just come over here and eat dinner (prepare for lumpy alfredo though because this is taking me all night to type over.)
9.    Add the finely chopped garlic and cayenne (or ground pepper)
10.  Cook until the mixture is heated
11.  Remove the gently bubbling cauldron from the heat (unless you plan to eat it from the pot while it’s cooking on the stove.)

Original recipe attribution follows (my concern is that the author will not want her name anywhere near my recipe.) Great, now I can add rejection to this experience.

Recipe adapted from PrincessCalynn http://www.food.com/recipe/reduced-fat-alfredo-sauce-12365