Recipe - Parmesan Cheese Sauce

One fourth cup Butter
One fourth cup Allpurpose flour
1 One half cup Half and half
1 One half cup Water
2 teaspoon Chicken bouillon granules
One half cup Parmesan cheese; freshly
grated

Melt butter in a saucepan. Stir flour into hot butter and blend well.
Gradually stir in halfandhalf 1 One half c. water and bouillon. Stir
constantly until thickened. Stir in cheese and heat until melted. Serve
over baked or poached fish or pasta.

NOTES : This goes with my cannelloni recipe, but I've also tried it on
vegetables and it's excellent.
Recipe by: The Good Housekeeping Illustrated Cookbook

Posted to TNT Recipes Digest by "Barbara Zack" bzack@leading.net on May
8, 1998