Title: Cheese Sauce
Categories:
Yield: 100 Servings

3 3/4 qt WATER; WARM
1 1/2 lb CHEESE CHEDDER
1 1/2 c BUTTER PRINT SURE
3 c MILK; DRY NON-FAT L HEAT
2 c FLOUR GEN PURPOSE 10LB
1 tb SALT TABLE 5LB

1. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER USING WIRE WHIP; STIR
UNTIL SMOOTH.

2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

3. ADD MILK TO ROUX STIRRING CONSTANTLY.

4. ADD SALT. SIMMER 10 TO 15 MINUTES OR UNTIL THICKENED. STIR AS
NECESSARY. STIR IN CHEESE UNTIL BLENDED.
:

NOTE: CHEESE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE ACCORDING
TO INSTRUCTIONS ON CONTAINER.

Recipe Number: O00101

SERVING SIZE: 1/4 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.