Sauces: Freezer Cheese Sauce Mix
Source of Recipe
unknown
List of Ingredients
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
3/4 cup butter or margarine
4 cups milk
2 cups condensed chicken broth
1 cup half and half
4 egg yolks -- beaten
3 cups shredded Cheddar cheese
Recipe
In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter or margarine over medium heat. Gradually stir in flour mixture, milk and chicken broth until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat. In a medium bowl, stir half and half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature. Refrigerate sauce until cooled. Pour about 1 1/3 cups sauce into each of 6 freezer containers with tight-fitting lids. Leave 1" space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months. Makes 6 packages or about 8 cups FREEZER CHEESE-SAUCE MIX.
Cauliflower Fritters In Cheese Sauce (Freezer Cheese-Sauce)
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 medium cauliflower
1/2 teaspoon salt
1 1/2 cups Freezer Cheese-Sauce Mix -- (see recipe)
3 eggs -- separated
1/4 teaspoon salt
Vegetable oil -- for frying
Break cauliflower into flowerets. In a saucepan, cover flowerets with water. Add 1/2 tsp salt. Cook uncovered until crisp-tender, about 10 minutes. Remove from heat; drain well. In a saucepan, heat Freezer Cheese-Sauce Mix over low heat. Do not boil. Keep warm. In a large bowl, beat egg whites until stiff; set aside. In another bowl, beat egg yolks until thickened. Beat in 1/4 tsp salt. Fold beaten egg yolks into egg whites; set aside. Pour oil about 3/4" deep in a skillet. Heat to 375 F. Dip slightly cooled cauliflowerets into egg mixture, turning with a fork to coat all sides. Using a slotted spoon or 2 forks, carefully lower flowerets into hot oil. Cook 4 or 5 pieces at a time, turning until browned, about 1 minute. Drain on paper towels. Arrange on a platter. Drizzle with warmed Freezer Cheese-Sauce Mix. Serve immediately. Makes 6 servings.
Cheese Fondue (Freezer Cheese-Sauce Mix)
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups Freezer Cheese-Sauce Mix -- (see recipe)
1/4 teaspoon dry mustard
1 pinch garlic powder
1 pound French bread loaf -- cut in 1" cubes
2 Red Delicious apples -- sliced
In a medium saucepan, combine Freezer Cheese-Sauce Mix, dry mustard and garlic powder. Stir over medium heat until heated through. Pour into a warm fondue pot. Serve with French bread cubes and apple slices. Makes 8 to 10 servings.
English Poached Eggs & Ham (Freezer Cheese-Sauce Mix)
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Freezer Cheese-Sauce Mix -- (see recipe)
6 eggs
3 English muffins
6 slices ham
Cherry tomatoes -- for garnish
Parsley sprigs -- for garnish
In a small saucepan, warm Freezer Cheese-Sauce Mix over low heat. Pour water 1 1/2" deep in a medium skillet. Bring to a simmer over medium-high heat; do not boil. Break 1 egg into a small bowl or custard cup. Carefully pour egg into simmering water. Cover and cook until egg white is set, 3 to 5 minutes. If desired, poach several eggs at once, not letting eggs touch one another. Lift poached eggs from water with a slotted spoon or spatula. Drain on paper towels. cut muffins in half. In broiler or toaster, lightly toast muffin halves. Place each half on a separate plate. Spoon 2 tbsp of the warmed Freezer Cheese-Sauce Mix over each muffin half. Top each with 1 slice ham and 1 poached egg. Spoon remaining sauce over eggs. Garnish with tomatoes and parsley. Makes 6 servings.
Old-Fashioned Vegetable Platter (Freezer Cheese-Sauce Mix)
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
Serving Size : 6 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 pound broccoli
1 medium cauliflower
1/4 pound brussel sprouts
4 large carrots
1/2 pound summer squash
1/2 pound fresh mushrooms
2 ears corn on the cob -- husked
Salt and pepper -- to taste
1 1/2 cups Freezer Cheese-Sauce Mix -- (see recipe)
Cut broccoli and cauliflower into flowerets; set aside. Trim Brussels sprouts. Rinse; set aside. Peel carrots and cut in 1/4" slices; set aside. Rinse summer squash; trim ends and cut in 1/2" slices; set aside. Rinse mushrooms. Peel, if desired; set aside. Rinse corn. Break ears of corn in half or thirds; set aside. Pour water about 1 1/2" deep in a large pot or Dutch oven. Insert steamer basket. Place broccoli, cauliflower, Brussels sprouts and carrots in steamer basket. Cover; bring water to a boil. Steam 15 minutes. Add squash, mushrooms and corn. Steam 10 minutes longer until vegetables are crisp-tender. In a saucepan, warm Freezer Cheese-Sauce Mix over low heat; do not boil. Arrange cooked vegetables on a large platter. Season to taste with salt and pepper. Top with warmed cheese sauce. Makes 3 to 4 main-dish or 6 side-dish servings.
Puffy Omelet (Freezer Cheese-Sauce Mix)
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter or margarine
1 cup sliced fresh mushrooms
1/2 cup chopped green bell pepper
6 eggs -- separated
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1 pinch pepper
1/3 cup milk
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 1/2 cups Freezer Cheese-Sauce Mix -- (see recipe)
1/2 cup chopped tomatoes
Preheat oven to 350 F. In a small skillet, melt 1 tbsp butter or margarine. Saute mushrooms and green pepper until crisp-tender. Drain; set aside. In a large bowl, beat egg whites with cream of tartar until stiff peaks form. In a bowl, beat egg yolks until thick and pale. Gradually beat in salt, pepper and milk. Gently fold egg-yolk mixture into beaten egg whites. In a large skillet or omelet pan with an oven-proof handle, heat 1 tbsp butter or margarine and oil until hot, but not browned. Tilt pan to coat sides. Spread egg mixture evenly in pan. Without stirring, cook over low heat until lightly browned on bottom. Place in preheated oven. Bake 8 to 10 minutes until top feels somewhat firm. In a small saucepan, heat Freezer Cheese-Sauce Mix over low heat, stirring occasionally. Invert omelet onto a large platter. Spoon sauce over omelet. Sprinkle top evenly with tomatoes and sauteed mushrooms and green peppers. Cut in wedges. Makes 4 to 6 servings.
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