WHITE SAUCE
Take 2 cups water and 5 bouillon cubes. Put on stove and heat until cubes
are dissolved. Put in blender about 1/2 head cauliflower. Add finely
chopped and drained cauliflower to broth and simmer for about 10 minutes.
Make a white sauce of 1 quart milk and 4 tablespoons flour, rolling
measure. When thick, add about 1/2 pound Velveeta cheese. When cheese is
melted, add to broth. Can also use broccoli or broccoli and cauliflower.
P.S. I use my frozen cauliflower, which has been blanched a bit (about 1/2
quart). Usually I make double portion and use 1 quart frozen cauliflower.
If using fresh cauliflower, blanch a bit, but not too long.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6,
1998
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