. . . perfect for broccoli and cauliflower.
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
1-1/2 cups shredded cheddar cheese
salt and pepper to taste
Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.
Thursday, November 27, 2014
Friday, November 7, 2014
Sometimes you see a cookbook and the picture on the front sells you on buying it.
In this case the "idea" of the recipe created an amazing supper!
1 box of frozen puff pastry thawed the amount of time recommended on box
(1 box will do 8 small chops)
8 nice medium to small size boneless pork chops
1 cup of chutney or salsa or SUNSET GOURMET's roasted red pepper and onion relish
Pre cook your chops in a frying pan with the oil, no more than 2 minutes each side.
Cut your puff pastry into the required number of squares.
Place 1 tbsp of chutney in the center of the pastry.
Place 1 chop on the chutney.
Add another tbsp of chutney if desired.
Fold the pastry over and moisten edges to seal.
Place on a cookie sheet.
Baste with melted butter.
Bake for 17-18 minutes at 350 degrees.
These can be prepared up to 12 hours in advance! Just place on sheet covered in foil.
THESES were amazing.
The Sunset Gourmet relish was a fantastic addition to this recipe.
We had buttered egg noodles and french green beans with them.