| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2562.1 | easy, creamy home-made cheese sauce | GVA05::CSSO_SEC | | Wed Aug 08 1990 09:01 | 35 |
| I havn't made cheese sauce for ages, but I usually make this one
for either a vegetable sauce or for macaroni and cheese - I HATE any
form of package stuff - takes all the pleasure out of cooking!
I don't know exact quantities, cause I tend to invent as I go along...
But this should give you a pretty good idea.
WHAT YOU NEED:
Good lump of butter or margarine
flour or cornstarch for thickening
milk (whole or semi-skimmed)
garlic - crushed
salt and pepper
grated cheese (gruyere, cheddar or other strong flavoured hard cheese)
WHAT TO DO
Melt butter in pan over medium heat with garlic. Mix some of the
flour or cornstarch with a bit of the milk. Add milk to butter and,
whilst stirring constantly, add the flour mixture. Keep stirring till
it starts to thicken then add the cheese (still stirring all the
time, preferably in an "8" motion) then add salt and pepper to taste.
Wait till you have added the cheese before adding the salt cause
cheese tends to be quite salty already (depending on what kind you use
of course). I like plenty of garlic and pepper in it personally.....
I think I'll make some of this soon - I've got my mouth watering just
at the thought - unfortunately I have a few pounds to loose first -
URGENTLY!!!! :-)
ENJOY!
*SB*
Susan B. (who_had_been_sticking_to_reading-only_so_far!!!)
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| 2562.2 | The easiest cheese sauce invented! | EBBCLU::CASWELL | | Wed Aug 08 1990 09:50 | 7 |
|
The easiest one we use is to take 16 oz of low-fat cottage
cheese and place it in the blender with a packet of cheese (the
stuff from a box of macaroni and cheese) and just blend. This
stuff is great hot or cold (over baked potato's is the best!)
Randy
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| 2562.3 | Ditto .1 | DOCTP::FARINA | | Wed Aug 08 1990 14:03 | 8 |
| .1's recipe is the good, and what I was going to suggest. Make a basic
white sauce then add the cheese. My mother has always made macaroni
and cheese with this! It's wonderful. You can choose a thin white
sauce, medium white sauce, or thick white sauce, depending on your
preference. A medium white sauce is good for mac and cheese, but might
be too thick for vegies.
Susan
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| 2562.4 | my favorite over broccoli | TYGON::WILDE | Ask yourself..am I a happy cow? | Wed Aug 08 1990 18:14 | 25 |
|
INGREDIENTS:
2 cups grated semi-hard cheese like cheddar or swiss and
2 tablespoons flour tossed together to mix well
2 cups light cream or milk or heavy cream (it's your waistline...)
4 level tablespoons flour
4 tablespoons butter (NO SUBSTITUTES ALLOWED)
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon white pepper
1/2 teaspoon to 1 teaspoon salt (to taste, actually)
PROCEDURES:
Mix the flour and enough cream to make a paste. Gradually add
more cream, stirring to avoid lumps. Add to a double boiler
top section and place over boiling water ( on medium-high heat).
In top of double boiler over 'active' water - not boiling hard,
but bubbling really well, stir in the butter, stirring mixture
well, until it begins to thicken. Add seasonings to the
sauce. Stir in the grated cheese, stirring until the sauce is
smooth, hot, and thick. Serve immediately. You can dust the
top of the sauce with more nutmeg and/or white pepper when
serving.
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