| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | American | Soups | 1 | 1/2 gallon |
INGREDIENTS
| 1/2 | lb | Butter; melted |
| 1/2 | lb | Flour |
| 1 | ga | Milk |
| 3 | lb | American Cheese; shredded |
| 2 | lb | Cheddar cheese; shredded |
| 2 | oz | Chicken base; paste type |
| 1/2 | tb | Worcestershire sauce |
| 1 | tb | Onion powder |
| 1 | Hot sauce; t-t = to taste | |
| 1 | Salt; t-t = to taste | |
| 1 | lb | Broccoli florets; lightly steamed |
INSTRUCTIONS
Make a roux with the butter and flour. Heat the milk and add the roux. When this is thickened add remaining ingredients except for the broccoli. Cook to melt the cheese and cook the flour taste out. 20 min before serving add the steamed broccoli and adjust the salt to taste. Best to cook in double boiler or in steam jacketed kettle. Contributor: Chef Keith W Cochran Preparation Time: 1:00 Posted to MM-Recipes Digest V5 #008 by kwcochran@juno.com (Keith W Cochran) on Jan 8, 1998
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