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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Cheese Sauce for Breakfast Enchiladas Makes about 4 cups 1/3 cup flour 1/3 cup butter 3cups milk heated to a simmer 2 cups (8oz.) shredded cheddar cheese (a mix of cheese is also great, use left overs from the fridge 1 can 4.5 oz.) chopped green chilies, undrained 3/4 t. Salt Instructions: MELT butter in a heavy saucepan and whisk in flour until smooth. Cook, whisking constantly, 1 minute. If you don’t cook the flour the sauce will taste just like flour L. Gradually whisk in hot milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. (note: if you use cold milk the sauce could become lumpy and the process will take longer, the hotter the milk the quicker the sauce). REMOVE from heat and whisk in remaining ingredients. Taste it, if it needs more cheese, don’t be afraid….add it, adjust seasonings. |
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