That's Not Very Nice!

Tuesday, October 11, 2005

Tasty Cheese Sauce for Eggs

3 Tablespoons butter
4 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon paprika (or less depending on personal tastes)
1 1/2 cups milk
1 cup chopped or shredded cheese

In a double boiler:

Melt the butter; add the flour, seasonings and milk, gradually, like when making a white sauce. Add the cheese and stir until melted.

Serve in a gravy boat when serving any sort of eggs, even a egg-bake casserole. Quite impressive to guests! (Especially ones from Wisconsin who need their cheese fix.)