Anchovy cheese sauce for vegetables

Yield: 1 2/3 cups

Measure Ingredient
2 tablespoons Butter (or marg.)
2 tablespoons Flour, all-purpose
1 cup Milk; hot
1 cup Cheese, Cheddar; shredded
2 ounces Anchovie fillets; drained and finely chopped

Melt butter in saucepan; stir in flour very carefully so that it does not lump. Remove from heat, and gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Stir in cheese and anchovies, reduce heat to low, and cook until cheese melts. Serve over hot cooked spinach, cauliflower, or asparagus.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-01-94

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