| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Grated cheese; (I use a mixture of cheddar and mozzarella) |
| 1/2 |
tb |
Flour |
|
|
Garlic salt and white pepper to taste |
INSTRUCTIONS
Place cheese and flour in a plastic bag and shake to mix well. Heat wine
until just about to boil, and add any salt and pepper. Then add the
flour-coated cheese a handful at a time, stirring between additions to make
sure that all the cheese has melted before adding the next handful. When
all the cheese has been added the sauce should have a nice thick but
pourable consistency. If too thick it can be thinned by adding a little
more wine; if too thin add more flour- coated cheese. Serve immediately
over your favourite pasta.
* This sauce is great over potato wedges too.
Posted to TNT Recipes Digest, Vol 01, Nr 927 by "Eric Wollff"
<lupus@c031.aone.net.au> on Jan 11, 1998
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”