Cheese Sauce
Ingredients
- 3 pound American cheese, (2 to 4 pounds)
- 2 quart evaporated milk
Directions
- Four pounds cheese makes a thicker sauce of greater volume and flavor.
- Scald milk over boiling water.
- Add cheese, that has been cut into small pieces.
- Continue cooking until cheese is just melted, about 5 minutes.
- Stir to blend well.
- May be served on toast or over rice, spaghetti, macaroni, hard cooked eggs or boiled vegetables such as onions, green beans, cauliflower, broccoli, asparagus and potatoes.
- Rarebit variation: use 4 pounds cheese and add 2 teaspoons dry mustard or 4 teaspoons worcestershire sauce.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Sauce
Ingredients: cheese, evaporated milk
Equipment: measuring cups
See Also
Frankfurter-Cheese Filling
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Sandwich
Ingredients: cheese, evaporated milk, frankfurter, mustard, mayonnaise
Equipment: measuring spoons, measuring cups, pan
Scalloped Noodles, Hungarian Style
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Meat
Ingredients: noodle, garlic, cottage cheese, evaporated milk, lemon juice, onion, Worcestershire sauce, Tabasco sauce, salt, beef, cheese, paprika
Equipment: measuring cups, measuring spoons, stove, pot, oven
Cheese Fondue II
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Side
Ingredients: cheese, bread crumb, salt, mustard, paprika, evaporated milk, water, butter, egg
Equipment: measuring cups, measuring spoons, baking pan, oven
Deviled Cheese Salad
Author: M Faith McAuley, Mary Adele Wood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Salad
Ingredients: water, evaporated milk, cheese, mustard, salt, gelatin, celery, pimiento, olive
Equipment: pot, measuring cups, measuring spoons, chop, egg beater
Macaroni and Cheese
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: macaroni, evaporated milk, cheese, mustard, cayenne pepper, bread crumb, butter, paprika
Equipment: measuring cups, measuring spoons, pot, baking pan, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove