Vegetablemelangeaugratinwithcheesewhitesauce Recipes

WHITE SAUCE OR CHEDDAR WHITE SAUCE

White Sauce or Cheddar White Sauce image

For use in my Vegetable Melange Au Gratin recipe (#111644). Great for vegetables, omelets, souffles. For a richer white sauce, substitute light cream for milk, omitting salt. Can be made thinner for soups.

Provided by SmHerndon

Categories Sauces

Time 15m

Yield 1 Cup

Number Of Ingredients 6

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1 dash white pepper
1 cup shredded sharp cheddar cheese (optional)

Steps:

Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
Remove sauce immediately upon bubbling.
CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups).

VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE

Vegetable Melange Au Gratin With Cheese White Sauce image

The sauce makes this recipe Outta This World! Very elegant and not very time consuming. This really is a wonderfully delicious dish. I think I will make it tonight! (It's easier to make than it looks, and you can serve with regular White Sauce, omitting the cheddar cheese.)

Provided by SmHerndon

Categories Spinach

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups sliced carrots (5 medium)
1/2 cup sliced onion (1 medium)
1 (10 ounce) package frozen leaf spinach, cooked & well drained
1/2 cup buttered soft breadcrumbs
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1 cup shredded sharp cheddar cheese
1 dash white pepper

Steps:

Start spinach cooking in microwave.
In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
While this is cooking you should make the white sauce, see below.
When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
Bake at 350* for about 20 minutes.
Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.

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