Sunday, April 16, 2006
Cheese Sauce from the Garden School Tattler
This is Floyd and Ethel just hanging out over at the big public pond in Washington. They're expecting, and I thought a nice picture to send to the family....
Some of you have asked about the cheese sauce we use at the GS. Since it's Easter and most of us have some cooking to do, I'm publishing this today - better late than never. This cheese sauce can be used in chicken pot pie, quiche, mac and cheese, scalloped potatoes, and over anything else that needs a cheese sauce. For a total protein effect, use only dairy products. Remember low fat means high sugar and fake anything tastes fake.
For a big family or a half gallon:
1/4 cup butter or margarine or olive oil - melt or heat
1/4 cup flour - any kind - make a paste
6 cups of milk - any kind - stir with a whisk until smooth.
2 cups shredded cheddar cheese. You can use American, Parmesan, Swiss, but not oil based - makes it taste like soap.
At this point add two tablespoons ground chicken bouillon and a little salt.
When it comes to a boil, remove and add 1 cup of sour cream.
Pour over sliced potatoes, cooked mac, or anything else. You can bake this stuff again.
It's either the cholesterol for the week or a child's protein for a day.
I made candy last night for Annie and Molly. It's rocky road:
In a Cuisinart, put 2 sticks of margarine or butter, a box of powdered sugar and grind into a paste. Add 1/4 cup cocoa, a handful of walnuts, a handful of coconut, a handful of chocolate chips, a handful of little marshmallows. Stir - don't grind.
Roll dough into balls and put into the freezer for 20 minutes.
Stab each one with a tooth pick or the prongs from last year's turkey harness.
Dip the balls in a combo of melted chocolate and a little paraffin if you have it.