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8 oz. fettuccine
1/3 c. butter or margarine
1/2 c. fat free evaporated milk
3/4 c. reduced fat parmesan cheese

Cook fettuccine. Heat butter and milk until butter melts. Stir in
cheese. Serve over fettuccine.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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