Melt butter or margarine; blend in flour. Gradually add milk and cook over
low heat, stirring constantly, until thickened; add salt, Worcestershire
sauce, mustard and cheese. Stir until cheese is melted. Cut baked yams
open. Pour cheese sauce over yams. Serve immediately.
NOTES : This booklet was prepared by the Louisiana Sweet Potato Commission
Recipe by: 75 Easy Yam Recipes with a Romantic Past
Posted to MC-Recipe Digest V1 #891 by NGavlak@aol.com on Nov 8, 1997
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