Fettucini alfonso

Date:    Tue, 13 Sep 94 06:55:49 -1100
 From:    
 
 recipe from The Uncheese Cookbook by Joanne Stepaniak (Book Publishing
 Co., 1994)
 
         Fettucini Alfonso
 
 1.5 C frozen corn kernels
 1.5 c low fat, non-dairy (vegan) milk
 1 T onion granules
  
 1 (15.5 oz.) can Great Northern Beans, rinsed and drained well
 
 1 lb. fettucini
 
 cracked black pepper
 
 Thaw the corn kernels by transferring them to a mesh strainer and 
 placing them under hot, running tap water. Stir carefully until 
 completely thawed, drain well, and measure
 
 Place corn, milk and seasoning in a blender, and process until
 completely smooth. (It may take several minutes to completely
 pulverize the corn). Pour the the blended mixture in a medium saucepan
 and stir in the beans. Warm over medium-low until the beans are heated
 through, stirring often.
 
 While sauce is heating, cook the fettucini in a large pat of 
 boiling water until al dente. Drain well and return to the pot. 
 Add the hot sauce and toss until evenly coated. Serve immediately,
 topping each portion with a generous amount of cracked pepper.
 
 Per serving (6): Calories: 251, Protein: 1 gm., Carbohydrate: 30 
 gm., Fat 1 gm.
 
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 I didn't like the lumpy beans, so I blended the rest and tried it that
 way.  Much more Alfredo when smoothed.