10 ounces margarine
8 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1 gallon milk
5 pounds cheddar cheese, shredded
2 tablespoons dry mustard
2 tablespoons worcestershire sauce
1/2 teaspoon white pepper
Servings: 50
1. Melt margarine. Add flour and salt. Stir until smooth. Cook 5 minutes.
2. Add milk gradually, stirring constantly with wire whip. Cook until thickened.
3. Add cheese and seasonings to sauce. Cook over hot water until cheese is melted. Serve on toast or toasted buns.
Yield: 6 1/2 quarts
8 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1 gallon milk
5 pounds cheddar cheese, shredded
2 tablespoons dry mustard
2 tablespoons worcestershire sauce
1/2 teaspoon white pepper
Servings: 50
1. Melt margarine. Add flour and salt. Stir until smooth. Cook 5 minutes.
2. Add milk gradually, stirring constantly with wire whip. Cook until thickened.
3. Add cheese and seasonings to sauce. Cook over hot water until cheese is melted. Serve on toast or toasted buns.
Yield: 6 1/2 quarts
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