Michael Louis Scott's Alfredo sauce and linguine:


In a 12 inch frying pan, add four tablespoons of extra virgin olive oil, four large cloves of chopped garlic, 8 ounces  of lean top round ground beef, and one diced large onion.

Turn on heat to medium high electric burner heat and sauté ingredients, adding garlic powder, ground black pepper, and Italian seasoning to taste. 

Once the onions are blanched and the meat is browned, add one 15 ounce jar of Bertolli 4 cheese Alfredo sauce,

5 ounces of shredded Vermont extra sharp cheddar cheese

4 ounces of grated Parmesan and Romano cheese

Stir ingredients together and simmer over medium electric burner heat.

Add to taste garlic powder, ground black pepper, Italian seasoning, celery salt, oregano, basil, chicken and meat seasoning, Old Bay seasoning, paprika, red cayenne pepper,  three tablespoons of extra virgin olive oil, three tablespoons of Smart Balance spread or butter,  two chicken boullion cubes  and mixed all of the ingredients together, and continue to simmer for 15 to 20 minutes. 

Once can make the Alfredo sauce while boiling the linguine noodles.

Drain the linguine noodles and put in large mixing bowl and pour in the Alfredo sauce and mix thoroughly together.

Makes four to five servings.