| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Side dish | 6 | Servings | |
INGREDIENTS
| Joan Holden wgmb33a | ||
| 2 | tb | Flour |
| 2 | tb | Butter — or margerine |
| 1 | c | Milk |
| 3/4 | c | Grated sharp cheddar |
| 1/4 | tb | Salt |
| 1/8 | tb | Pepper — Ground nutmeg ( |
| Less | ||
| 2 | sl | Bacon — cooked |
| 14 | Asparagus spears |
INSTRUCTIONS
In heavy saucepan stir flour into melted butter until smooth;cook over low heat 3 minutes ( do not brown ).Add milk; continue cooking over low heat, stirring constantly, until nearly thickened. Add cheese;stir until cheese is melted and sauce is bubbling. Add salt, pepper, nutmeg and crumbled bacon. Serve over hot drained asparagus. 6 serv. From the kitchen of Joan Holden Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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