Creamy Beer-Cheese Sauce
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This made-from-scratch, zesty cheese sauce is delicious in casseroles or served over vegetables. Or add tuna, leftover meat or poultry, or sliced frankfurters and serve over rice. Adding the milk at the end prevents possible curdling.
INGREDIENTS
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash of pepper
1/2 teaspoon Worcestershire sauce
1/3 cup instant nonfat dry milk
1 can or bottle (12 ounces) beer, warm
1 cup shredded Cheddar cheese
2 tablespoons powdered nondairy creamerMelt butter; stir in flour and seasonings.
Mix dry milk with 1/3 cup beer. Gradually add remaining beer to flour mixture.
Cook, stirring constantly, until thickened and smooth. Add cheese and creamer; stir until melted.
Remove from heat; add milk mixture.
Makes 2 cups