Trient Press Magazine April 2021: Trient Press Magazine, #1

By Trient Press

Issue 1 of Trient Press Magazine

 

Author interviews, entrepreneur advise, Editorials, and a few other things tossed in. For our first edition we have interviews from Trients own house authors , some classic recipes, and advise from industry leaders.

• Language: English
• Publisher: Trient Press
• Release date: Apr 1, 2021
• ISBN: 9781393569091

Book preview

From Trient Press

A Little Romance for those long nights

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Trient Press Magazine

It's your story, Let us tell it

Comfort Food for a quick dinner

Author Tips

Author Interviews wit Tina Maurine and Mia Jones

Feature Cover Article with Dr. Yurdi Ross

VIVIENNE

DUFORT

PERFECTING THE IDEAL

FETTUCCINE ALFREDO

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By Melisa Ruscsak

Photo by Shutter Stock

One box dry fettuccini pasta 1 cup butter

2 quart  heavy  cream salt and pepper to taste 6 dash garlic cloves

¾ cup grated Romano cheese

½ cup grated Parmesan  cheese 1 cup Mozzarella

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Directions

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Step 1 Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or  until  al  dente; drain.

Step 2 In a large saucepan, melt butter and add garlic cloves  until  they  brown. Add cream over low  heat  and  bring  to boil. Add salt, pepper. Stir in cheese over medium  heat  until  melted;  this  will thicken the sauce.

Step 3 Add pasta to sauce. Use enough

of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

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WORLD' S  BEST

By Melisa Ruscsak

Ingredients

·  1 cup butter or 1 cup margarine

·  1 cup powdered sugar

·  1 cup granulated sugar

· 2 eggs

· 1 cup oil

· 2 teaspoons vanilla

· 1 teaspoon baking soda

· 1 teaspoon cream of tartar

· ⁄ teaspoon salt

· 5 cups flour

Directions

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Cream butter with 1 cup powdered sugar and 1 cup granulated sugar.

Beat in eggs until smooth.

Slowly stir in oil, vanilla, baking soda, cream of tartar, salt and flour.

Chill for easy handling.

Shape into walnut-size balls. Dip in sugar. Place on baking sheet and press down with the bottom of a glass.

Bake at 350 degrees 10 to 12 minutes.

Make about 4 dozen.

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