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Tuesday, March 5, 2019

A Sauce for all Seasons

Janet Groene’s
Whole Lotta Cheese Sauce

    Few foods are more versatile for the RV cook than a rich, creamy cheese sauce. This one keeps three or four days in the refrigerator, ready to nuke in batches as needed. Stir and spoon it over pasta, burgers, vegetables, rice, hot dogs, omelets, toast. If it gets too thick, stir in a little milk, cream or water. If it’s too pale, sprinkle with dried parsley or chives. 

    Hate washing dishes?  Who doesn't?  Put sauce in boilable bags and seal. Keep cold. (Freezing isn’t recommended.) Warm the bag in boiling water, cut off a corner of the bag and drizzle it over the dish. Use the clean pan of warm water for washing up.

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 flour into melted butter and gradually stir in milk. Continue stirring over low-medium heat until it comes to a low boil and thickens.  Remove from heat. Stir in cheese and paprika. When cheese melts, serve it hot or cool it and chill for future use. Makes about 4 ½ cups.

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

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