CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Meats |
|
Sauces, Cheese |
8 |
Servings |
INGREDIENTS
1/4 |
c |
Butter |
1/4 |
c |
All-purpose flour |
1 1/2 |
c |
Half and half |
1 1/2 |
c |
Water |
2 |
ts |
Chicken bouillon granules |
1/2 |
c |
Parmesan cheese; freshly grated |
INSTRUCTIONS
Melt butter in a saucepan. Stir flour into hot butter and blend well.
Gradually stir in half-and-half 1 1/2 c. water and bouillon. Stir
constantly until thickened. Stir in cheese and heat until melted. Serve
over baked or poached fish or pasta.
NOTES : This goes with my cannelloni recipe, but I've also tried it on
vegetables and it's excellent.
Recipe by: The Good Housekeeping Illustrated Cookbook
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”