2 each medium carrots, sliced
1 each small zuchinni, chopped
1 cup skimmed milk
3 tbsp all purpose flour
1/4 cup light beer
3/4 cup reduced fat sharp cheese **
8 oz pasta (rotini, spaghetti)
A Recipe for
Better Beer-Cheese Sauce
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Food Tip |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
This Recipe for Better Beer-Cheese Sauce is one of thousands in the Recipes-to-go Drink Cookbook.
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Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
This is a recipe for Better Beer-Cheese Sauce from the recipe cookbook of Recipes-to-go (Drink)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
** USE SHARP CHEDDAR TO REDUCE THE AMOUNT OF CHEESE NEEDED TO MAINTAIN
FLAVOR. SHREDD CHEESE. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.
MEANWHILE IN A SMALL SAUCE PAN COOK CARROTS, COVERED, IN A SMALL
AMOUNT OF WATER FOR 6 MINUTES. ADD ZUCCHINI AND COOK COVERED FOR 3
MINUTES MORE. DRAIN VEGETABLES; SET ASIDE. SHAKE MILK AND FLOUR IN A
SCREW TOP JAR. ADD MIXTURE TO SAUCE PAN. COOK OVER MEDIUM HEAT UNTIL
BUBBLY AND THICKENED. ADD BEER AND HEAT THROUGH. REMOVE PAN FROM HEAT
AND ADD SHREDDED CHEDDAR CHEESE. STIR UNTIL CHEESE IS JUST MELTED.
ADD COOKED VEGETABLES TO CHEESE SAUCE. SEASON TO TASTE WITH PEPPER.
SERVE OVER HOT COOKED PASTA. EACH SERVING = 350 CALORIES, 6 g FAT
(15% CALORIES FROM FAT).
Serves: 4
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