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Peanut Butter Ice Cream Sandwiches
Southern Boiled Peanuts
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Bistro Cheese Sauce

A classic white sauce cooks in minutes. Simply melt the butter in a saucepan, stir in the flour and let it cook for a minute, add the milk and whisk until thickened. Then add cheese to give the sauce your own unique touch.

Use a thin sauce for soups, meats, chicken or fish; a medium sauce for pasta, casseroles or vegetables; and a thick sauce for soufflés, dips or fondues. Ingredient proportions to make 1 cup of cheese sauce follow:

Thin: 1 T. butter, 1 T. flour, 1 c. milk, 1 to 1-1/2 c. cheese

Medium: 2 T butter, 2 T. flour, 1 c. milk, 1 to 1-1/2 c. cheese

Thick: 3 T butter, 3 T flour, 1 c. milk, 1 to 1-1/2 c. cheese

All materials are courtesy of Sargento Cheeses. For more, visit

This farm news was published in the April 5, 2006 issue of Farm World.