I live, write, and garden in the PNW with my husband of 27 years, disabled daughter, college-aged son, and my 84-year-old mother. We have paid off $250,000.00 worth of debt (if you include the interest) in the last fifteen years and as of 6/12/2020 are 100% DEBT FREE!!!!NewlyFrugal asked for my cheese sauce recipe so I'll post it here. Not the most frugal of recipes but good for getting rid of cheese and sour cream, and using on veggies that have seen better days.
1 pound extra sharp cheddar cheese
8 ounces sour cream (I use Daisy as it has no fillers)
1 jumbo egg
1 tsp paprika
1 tsp dry mustard
Shred cheese and melt in the top of a double boiler with 3 inches water in bottom of double boiler (you can just use a metal or glass bowl resting above but not touching 3 inches of water in a sauce pan). Water should be boiling.
When cheese is melty add sour cream and stir in until completely absorbed. Stir up an egg and pour in slowly as you stir mixture. Continue to stir for a couple of minutes while egg is absorbed (also helps to cook the egg so it is not a salmonella danger). Add in mustard and paprika, stir until no longer visible. Pour over veggies or use as a dip. This can be warmed up later but its best to do it on a double boiler again as the microwave makes it change texture a bit. Still tastes good though.
I have actually booted my paprika and mustard up to 1 tbsp each, but I'd start with less the first time.
I don't like sour cream but I like this recipe.
Cheese Sauce
April 6th, 2007 at 02:06 am
April 6th, 2007 at 02:05 pm 1175868307
April 7th, 2007 at 09:54 pm 1175982888