Melt butter in heavy saucepan. Stir in flour until smooth. Gradually stir
in E. Milk and Cheddar cheese. Stir over med. heat until mixture boils,
thickens and cheese melts. Pour over cooked cauliflower, broccoli,
asparagus or nacho chips. Makes 6 servings.
Variations:
Nacho Cheese Sauce: When adding Cheddar, stir in 1 TB finely chopped and
seeded fresh or canned jalapeno pepper
Mornay Sauce: Instead of Cheddar, stir in 2/3 cup shredded Swiss cheese
Italiano Cheese Sauce: Instead of Cheddar, stir in 1/2 cup Parmesan cheese
Posted to EAT-L Digest 27 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 28, 1997.
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