Pimento-cheese sauce

4 Servings

Ingredients

Quantity Ingredient
1 cup 2% low-fat milk
2 teaspoons Margarine
5 teaspoons All-purpose flour
⅛ teaspoon Salt
⅛ teaspoon Dry mustard
1 dash Ground pepper
2 ounces Shredded reduced-fat sharp cheddar cheese, (1/2 cup)
2 ounces Diced pimento, (1 jar) drained

Directions

Heat milk over medium-high heat in a small heavy saucepan to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat. Pour into a small bowl; let cool 20 minutes.

Melt the margarine in saucepan over medium heat. Add flour and next 3 ingredients, and cook 1 minute, stirring constantly. Gradually add milk, stirring with a wire whisk until blended. Cook 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat, and add cheddar cheese and pimento, stirring until cheese melts. Yield: 1 cup (serving size: ¼ cup).

Per serving: 101 Calories; 4g Fat (43% calories from fat); 6g Protein; 6g Carbohydrate; 8mg Cholesterol; 208mg Sodium NOTES : This recipe is featured with ZUCCHINI WAFFLES WITH PIMENTO-CHEESE SAUCE found on Page 85. Although 50% of the Calories in this sauce come from fat, when it is spooned over waffles, a serving has just 28% of Calories from fat.

Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.

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