| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 4 |
tb |
Flour |
| 4 |
tb |
Butter |
| 2 |
tb |
Onions, minced |
| 1 |
|
Bay leaf |
| 3 |
tb |
Swiss cheese, grated |
| 3 |
tb |
Parmesan cheese |
| 2 |
tb |
Heavy cream |
INSTRUCTIONS
Bring milk, onion and bayleaf to a full boil. Let stand for 10 minutes.
Strain. Over low heat, melt butter in sauce pan, add flour, cook until
light brown. Gradually add milk and cream, stirring constantly, until
mixture starts to boil. Stir in salt and pepper to taste. Cook over low
heat, stirring often, about 10 minutes. If not completely smooth, strain.
Sprinkle in cheese; Stir until melted and smooth. Serve with pasta, eggs,
vegetables or fish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Our God is an *_AWESOME_* God!”