Fettuccine Alfredo with Shrimp

My mother in law gave me a pasta machine a few months ago but I have not used it till now. I have been wanting to use it but I always thought of it when I didn't have the time. Well I had last Wed off and the wife was out of the house at her painting class. I had the house to myself and the machine started calling my name. Actually it was pretty easy and it made a good bit. Now to find the perfect recipe for it. Giada came to the rescue. I have her book Every Day Italian and page 114 had a recipe for Fettuccine Alfredo. In her words this dish called for fresh pasta as dried could not stand up to the creamy rich ingredients. Of course we did add shrimp. Yummmmm A good bread and salad completed this as it is so rich.
Wife really liked the lemon flavor I felt it may have been a little much so if you don't like it real lemon tasting cut back on it a little.
1 ½ cups heavy cream
¼ cup fresh lemon juice( about one lemon)
6 tablespoons unsalted butter
1 to 2 teaspoons fresh grated lemon zest
pinch of grated nutmeg
¼ teaspoon salt
9 oz fresh fettuccine
1 cup fresh grated Parmesan cheese (we love this stuff)
¼ teaspoon ground white pepper
In a large heavy skillet stir in 1 cup of cream and the lemon juice to blend.
Add butter and cook over medium heat stirring occasionally, just until the butter melt about 3 minutes.
We add the shrimp here.
Stir in the lemon zest and nutmeg. Remove from heat.
Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally about 4 minutes. Drain Add to the skillet of cream with the remaining ½ cup of cream, cheese salt and pepper. Toss over low heat until sauce thickens about 1 minute, add more salt and pepper if needed. ( We also added a little red pepper just because we like it)Serve immediately

Swiss, Ham,Cauliflower and Potato soup

Last Friday was a really dreary day with rain and damp and generally feeling like we need to be building an ark around here. For the month of October we have more rain than normal. This recipe did not have cauliflower in it but since we had half a head of one to use up we threw it in and no one would even know it was there as it blended in so well. So as the rain came down wife and I enjoyed this soup. By Susie on Zaar

2 med potatoes peeled and diced.
1/2 cup margarine (we use smart balance)
1/2 cup flour
2 green onions chopped or 1/2 yellow onion (we used yellow onion)
2-3 cups milk
4 slices swiss cheese
2 cups diced cooked ham
salt and pepper to taste
we also added a little garlic--- every thing can use some garlic
and we had some cooked bacon in the frig that we used as garnish.

Cook potatoes in saucepan in just enough water to cover, when tender drain and set aside and save liquid.
melt margarine, saute green onions or yellow onion until tender (we add garlic here). Remove onion and set aside.
Add flour to melted margin and stir until incorporated. Stir till the flour turns a golden brown (this is called a roux.)
Using a whisk stir in 2 cups of milk and 1 cup of saved potato liquid. Whisk until smooth and no lumps are seen.
Bring to a boil or until soup thickens.

Add diced ham, cooked onion(and garlic), swiss cheese (and cauliflower) Stir till cheese is melted.

Add salt and pepper to taste.

If soup is too thick add 3rd cup of milk if needed.

Garnish with bacon.