| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Soups |
5 |
Cups |
INGREDIENTS
| 3 |
tb |
Butter (45mL) |
| 1/4 |
c |
Onion, minced (50mL) |
| 1/4 |
c |
Carrot, fine grate (50mL) |
| 1/4 |
c |
All purpose flour (50mL) |
| 1 |
tb |
Chicken bouillon (15mL) |
| 1/2 |
ts |
Paprika (2mL) |
| 1/2 |
ts |
Dry mustard (2mL) |
| 2 |
c |
Milk (500mL) |
| 1 3/4 |
c |
Water (425mL) |
| 1 1/2 |
c |
Mozzarella cheese (375mL) |
| 1/2 |
c |
Parmesan cheese (125mL) |
INSTRUCTIONS
Melt butter in medium saucepan. Saut onion and carrot until tender. Blend
in flour, bouillon mix, paprika and dry mustard.
Gradually stir in milk and water. Cook and stir over medium heat until
mixture boils and thickens. Remove from heat.
Add mozzarella and Parmesan cheeses; stir until melted.
Makes 5 cups (1.25L)
Source: Dairy Bureau of Canada Submitted By "PAUL A. MEADOWS"
<AG441@CCN.CS.DAL.CA> On 10 AUG 1995 123606 -0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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