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Tuesday, November 29, 2016

Let's Get Into the Sauce

Janet Groene's
Whole Lotta Cheese Sauce
Make a big batch of sauce while you're at it, keep it in the fridge and use it every day for up to a week on fish, burgers, pasta, vegetables, omelets.  To re-heat, nuke it or stir over low heat in a small pan with a little milk or water. 

1/4 cup flour
½ stick butter
3 cups milk
2 tablespoons Dijon style mustard
½ teaspoon smoked paprika
16-ounce package shredded Cheddar

               Stir or whisk flour into melted butter and gradually stir in milk. Continue stirring over low-medium heat until it comes to a low boil and thickens. Stir in cheese and paprika. When cheese melts, serve it hot. Makes about 4 ½ cups. Cool leftovers and refrigerate.

See more of Janet Groene's RV-ready recipes at

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