Carrot Supreme

Every year my employer does a Thanksgiving lunch the a few days before Thanksgiving. They provide the turkey and rolls and then everyone else signs up to bring a dish. A few of the employees don't get to choose what to bring because in years past they brought something so amazing that no one would forgive them if they didn't bring it the next year. Before the sign up sheet even gets to their desk, their names and signature dish have been added. I am one of the employees who gets to bring whatever I want each year because I've never made something THAT amazing. But one of the dishes that is a must each year is my supervisors Carrot Supreme dish. It is so YUMMY! Each year I ask him for the recipe, but then I usually loose it. So here it is so I can be able to find it and so you can enjoy it.

Carrot Supreme
2 cups carrots, sliced and cooked
3/4 cup liquid drained from carrots
1 Tbsp. minced onion
1-1/2 Tbsp. butter
1 Tbsp. green pepper, cut fine
1 Tbsp. flour
4 Tbsp. cream or canned milk
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Cook onion and pepper in butter. Add flour, cream and liquid. Stir well until it boils (salt to taste). Place carrots into buttered casserole dish. Pour cream sauce over carrots. Cover top with buttered bread crumbs and bake at 20 minutes at 375°.

Olive Garden Alfredo Sauce

Its not quite as good as the Olive Garden, but this is the best recipe for Alfredo sauce that I have been able to find. In my small town grocery store, I can't always find Romano cheese. If that is the case, I just double the Parmesan cheese. The only time I have found Romano is in the spaghetti section where they keep the Parmesan cheese that can be sprinkled over spaghetti. I bought all 5 containers and I'm glad I did because they haven't had any since.

Olive Garden Alfredo Sauce
1-1/2 cups milk
1-1/2 cups heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
6 egg yolks
salt and pepper to taste
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Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens.

Season to taste with salt and black pepper. Serve over your favorite pasta.