| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces & gr, Cheese |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Clove garlic — minced |
| 1 |
oz |
Onion — finely chopped |
| 3 |
oz |
Mushrooms — sliced |
| 1/2 |
oz |
Butter |
| 1 |
qt |
Chef-Mate Monterey Jack |
|
|
And Cheddar Cheese Sauce |
|
|
Heated |
| 2 |
tb |
White wine |
| 1 |
ts |
Parsley — chopped |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com>
Date: Sat, 18 May 1996 16:17:20 -0700
1. Saute garlic, onion and mushrooms in butter. 2. Combine vegetables,
cheese sauce, white wine and parsley. Heat to serving temperature. Place on
warm steam table for holding. Makes 16 2 ounce servings
Posted to Master Cook Recipes List, Digest #90
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