White Sauce/Cheese Sauce
1 T butter, 1 T flour, 1/2 salt - place in blender.
Warm 3/4 c. milk in microwave. Take out center of blender lid. Turn on blender and immediately add warm milk through small hole in lid. Add more flour if not thick enough.
Cheese Sauce - omit salt and add as 3/4 - 1 c. cheese (chunks or shredded). Add cheese or flour until you have the consistency you want. If done quick enough, no need to heat any more.
Store in fridge or add immediately to hot noodles.
1 1/2 c. fresh chopped tomatoes (peeled), 4 oz can diced, drained green chilis (opt.), 1/4 c. sliced green onions, 1/4 c. finely chopped green pepper, 1-2 T snipped cilantro or parsley, 2 T lemon juice, 1 clove garlic (grated or minced), several dashes of hot pepper sauce (opt.).
Mix all ingredients in bowl. Blend 1/2 at a time in a blender, or keep chunky. Stores in fridge up to 1 week. Be sure to refrigerate at least 4 hours before serving (from Better Homes & Gardens Cookbook, 1989).
Note: Three tomatoes should be enough for the 1 1/2 c. needed above. Using a clean pair of scissors, snip the green onions into small pieces instead of slicing. This same pair of scissors can be used for the herb you choose.
www.pantryliving.blogspot.com has some more wonderful recipes!
One more sauce to come - Pesto!
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