Recipe - Cheese Sauce

One fourth cup Cooked, peeled potato
2 cup Water
1 4 ounce jar pimientos
One half teaspoon Onion powder
One fourth cup Brewer's yeast flakes
(nutritional yeast)
3 Tablspoons cornstarch
2 tablespoon Fresh lemon juice
1 Salt to taste, if desired

Blend the potato with One fourth to 1/3 cups of the water in a blender. Add the
remaining ingredients and blend until smooth. Pour into a saucepan. Cook,
stirring, until smooth and thick, 7 to 8 minutes.

Serve at once. The sauce will set when cool and can be reheated.

Makes 2 cups Preparation time: 10 min Cooking time: 10 min

Source: This is a recipe I found in the McDougall "Program for Maximum
Weight Loss" book.

Posted by "Acox, Christine" Christine.Acox@WellsFargo.COM to the Fatfree
Digest [Volume 16 Issue 21] Mar. 25, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip