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    Peggy
    Member

    Cheese Sauce (Plain) for 100

    Servings: 1 Gallon

    2 cups (1 lb) butter or margarine, melted
    2 cups (8 oz) flour, wheat, hard, sifted
    2 7/8 cups (13 oz) milk, nonfat, dry
    3 3/4 quart water, warm
    2 tablespoon (1 1/3 oz) salt
    4 1/2 cups (1 lb 8 oz) cheddar cheese, processes, shredded

    CHOOSE ONLY ONE OF THE FOLLOWING METHODS!

    COLD ROUX METHOD:
    Blend butter or margarine and flour to gether; stir until smooth. Reconstitute milk and
    warm water; heat to just below boiling. DO NOT BOIL. Add roux to milk, stirring
    constantly. Add salt. Simmer 10 to 15 minutes or until thickened. Stir in cheese. Stir
    as necessary.

    WARM ROUX METHOD:
    Melt butter or margarine over low heat. Add flour gradually; stir with a wire whip until
    mixture is smooth. Cook about 15 minutes. Stir while cooking. Add dry milk and salt to
    roux; blend thoroughly. Add water gradually, stirring constantly. Simmer 5 to 10
    minutes. Stir in cheese. Stir as necessary.

    NOTE:
    Other types of milk may be used in place of nonfat dry milk and warm water.

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