| 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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