Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 Well, I'm trying to reinvent Hamburger Helper here and I'm having limited luck. This evening, made a cheese sauce.... ************************************************************** Cheddar Cheese Sauce From Rattray, Your Guide to Southern U.S. Cuisine. Use this cheese sauce on vegetables, pasta, or use in other dishes. INGREDIENTS: 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon ground black or white pepper 1 1/2 cups milk 1 cup grated sharp Cheddar or smoky flavor Cheddar cheese PREPARATION: Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables. Makes 2 cups. ************************************************************** First and foremost, there was just too much flour. I used a regular tablespoon and may have ended up with 4 tablespoons instead of 3. To offset the flour, and get an even thicker sauce, I added 2 cups of cheddar cheese instead of just 1. It helped but not enough. The flavor was still floury and grainy. I crumbled some ground beef with onion and garlic, bit of kosher salt and pepper. This was added to the cheese sauce. In the meantime, I cooked some soy pasta. I think I'm going to move away from soy pasta; I just have not been satisfied with the flavor of the soy pasta I've been getting lately. Everything combined, it was grainy and bland. VERY disappointing. Double whammy here -- the cheese sauce and the pasta. This is where the flavors fell apart on this one. I need a better cheese sauce and I think I'll stick with non-soy whole grain pastas from now on. Back to the drawing board on this one. I think I'll try something else tomorrow. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 > Oh sure, give me a recipe that has to be converted to be SBD friendly. :-P Didn't someone once say they made their own cream of mushroom soup from scratch? Or has my memory gone nuts on me again? Any recipes for CoM soup out there that's SBD friendly? -- Ann You spend your life fighting dirt, and when you die they bury you in it. hayakawa@... North Bend, Oregon, USA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 I melt the cheese in tomato sauce and stir in the cooked hamburger and noodles (whole wheat that you have cooked 25 minutes instead of 15). Add some spices - cumin for Mexican flavor, oregano for Italian, Basil for variety. Also add in additional cooked vegetables such as onions, green peppers, etc. Sheila (Virginia) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 > My assumption is that the dry milk thickens the sauce. Haven't tried it > though. In my experience dry milk simply dissolves in whatever liquid is available. It doesn't act as a thickener at all. Cornstarch or arrowroot, as you said, would have to be used. -- Ann You spend your life fighting dirt, and when you die they bury you in it. hayakawa@... North Bend, Oregon, USA Quote Link to comment Share on other sites More sharing options...
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