| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 4 | Servings | |
INGREDIENTS
| 1 | c | 2% low-fat milk |
| 2 | ts | Margarine |
| 5 | ts | All-purpose flour |
| 1/8 | ts | Salt |
| 1/8 | ts | Dry mustard |
| 1 | ds | Ground pepper |
| 2 | oz | Shredded reduced-fat sharp cheddar cheese, (1/2 cup) |
| 2 | oz | Diced pimento, (1 jar) drained |
INSTRUCTIONS
Heat milk over medium-high heat in a small heavy saucepan to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat. Pour into a small bowl; let cool 20 minutes. Melt the margarine in saucepan over medium heat. Add flour and next 3 ingredients, and cook 1 minute, stirring constantly. Gradually add milk, stirring with a wire whisk until blended. Cook 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat, and add cheddar cheese and pimento, stirring until cheese melts. Yield: 1 cup (serving size: 1/4 cup). Per serving: 101 Calories; 4g Fat (43% calories from fat); 6g Protein; 6g Carbohydrate; 8mg Cholesterol; 208mg Sodium NOTES : This recipe is featured with ZUCCHINI WAFFLES WITH PIMENTO-CHEESE SAUCE found on Page 85. Although 50% of the Calories in this sauce come from fat, when it is spooned over waffles, a serving has just 28% of Calories from fat. Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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