Cheese Sauce
Ingredients
1 tablespoon Roberts Butter
1 tablespoon flour
1 cup Roberts Milk
1 cup shredded Cheddar cheese
1/2 teaspoon dry mustard
dash white pepper
Preparation
Melt butter; stir in flour and small amount of milk until smooth. Blend in remaining milk. Cook slowly over low heat until thickened. Stir in cheese, dry mustard and pepper. Bring to a boil. Serve hot over vegetables, souffles, etc.
Yield: 1 1/2 cups
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.