Cheese Sauce

Ingredients

• 12/3 cup (irjge cm) undiluted evaporated milk
• 1/2 teas 000 n soil
• 1 tearpr^cn T^ustard (dry)
• 1 taoioGpoon steak sauce
• 2 cups (ozo) grated process- type cheese

Method

1. 1

   Simmer evaporated milk, salt, mustard, and steak sauce over low heat to just below boiling for about 2 min.

2. 2

   Add cheese and stir over low heat until cheese melts.

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

cheese sauce. Add a little grated cheese to this. - Arrnngo casserole with layer of spaghetti rnd then a layer of chicken on top. SprinlcLe top v/ith grated cheese. Heat in slow oven 20 nin* or until rea.dy to serve. This goes well mth a. srlad axid "buttered French "bread. Mrs. ite Schiohel i^isxiCiiiT .HOMiirr \nm sausage 1 lb. pure pork sausage 1 cup grated cheese 2 cups honiny (cooked or 1 loxgc onion diced cnnned) 1 green popi>er diced 1/3 cup cornflakes l/3 cup water 2 teaspoons nrJ'gco'ine 1 teaspoonj^srlt, pepper raid chili xDOwder each. Grease casserole, place 1/3 honiny in hotton, cover with onions aaid green peppers, which have "been nixed with seasonint-^s ojid sausage. Sprinkle with cheese. Continue to oltcniatQ Iryers. Top off \Ath renain- ing cheese nixed iidth cornflakes, v/ater '>nd aargarine. Bake in 375? oven for 45 nin. Serves 6. This recipe cano fron the Piggly 'iggly Cooking School. It goes well mth £i)ple sauce and stexired tonatbes. Hattie Mae Shackleford SAVOET POir ROAST (Modern Version of SauerlDraten) 3 lbs. rolled rump or chuck pot roast 1/3 cup grape jelly 2 large onions, cut in-t^o l/4 in* slices 6 whole black peppers 2 bay leaves, crushed 2 teaspoons salt 1/2 teaspoon each allspice and ginger 1/4 teaspoon pepper 1/3 cup vinegar 1/4 cup- wa ter 1 teaspoon kitchen bouq.uet Trim excess fat fron meat and fry the fat lightly in pressure pan, Brov/n meat slowly on all sides in the hot fat* Allov; 10-20 min* for brovming. Spread with grape jelTy; top v/ith onion slices and sprinkle v;ith seasonings. Combine vinegar, \vater, and kitchen bouquet; pour over meat. Cook at 15 lbs. pressure for 40-45 mins. Allow r ressure to go dovm normaJLly. 8-10 servings. Serve Potato Pancakes v;ith this dish. Potato Pancakes; potato The raw potatoes need to be finely grated. Stir into batter immediately rfter grating, as potatoes discolor readily. The batter v/ill be quite thick. Combine salt, pepper, onion, and cream v/ith beaten egg. Stir in grated potato and .flour. Drop batter from table- spoon on greased. hot griddle. Bake until golden broiifn on each side. -Molces about 7 4 in. pancenkes. 1/2 teaspoon salt 1 tablespoon grated onion 1 egg vrell beaten 2 cups finely grated raw 1/8 teaspoon pepper 1 tablespoon cream 1/4 cup sifted flour (all purpose) Mrs. John KiiTg 19 2 IVs. Iccn round stcek 3 smrJLl onions 1 or 2 taVilGspoons tomato paste Consomne "beef stock 2 cups so'jx crerjn 1/2 l"b, fresh mashroons or 1 large c?ji Soy SGUCo to taste Salt, pepper, flour Gut ^Qcz i-y thinncct possi'ble slices. Pound in flour, saiv. rjnd pepper. Gut into strips 3 in. zz 1/2 in. Dice onions rnd "bro^m slowly until soft and Just turniiig yellov/, 'Then add meat £>jid saute until v/cll seared. Add tomato paste pnd enough consomme or stock to just cover. Add soy sauce to taste. Simmer until tender. Trrnsfer to double "boiler rJid add sour crcrjn rjid mushrooms. He-heat V7hcn rea(^y to serve. Serve on rice. Serves S. i^Iaiy Louise Lewis TEBUS MIxTUTE CEEZS3 Si^JGE 12/3 cup (irjge cm) undiluted evaporated milk 1/2 teas 000 n soil 1 tearpr^cn T^ustard (dry) 1 taoioGpoon steak sauce 2 cups ozo) grated process- type cheese

Cook this with the app: pantry check, scaling, and the assistant.