Recipe - Pimento-Cheese Sauce

1 cup 2% lowfat milk
2 teaspoon Margarine
5 teaspoon Allpurpose flour
1/8 teaspoon Salt
1/8 teaspoon Dry mustard
1 ds Ground pepper
2 ounce Shredded reducedfat sharp
cheddar cheese, (One half cup)
2 ounce Diced pimento, (1 jar)
drained

Heat milk over mediumhigh heat in a small heavy saucepan to 180 degrees or
until tiny bubbles form around edge (do not boil). Remove from heat. Pour
into a small bowl; let cool 20 minutes.

Melt the margarine in saucepan over medium heat. Add flour and next 3
ingredients, and cook 1 minute, stirring constantly. Gradually add milk,
stirring with a wire whisk until blended. Cook 5 minutes or until thickened
and bubbly, stirring constantly. Remove from heat, and add cheddar cheese
and pimento, stirring until cheese melts. Yield: 1 cup (serving size: 1/4
cup).

Per serving: 101 Calories; 4g Fat (43% calories from fat); 6g Protein; 6g
Carbohydrate; 8mg Cholesterol; 208mg Sodium

NOTES : This recipe is featured with ZUCCHINI WAFFLES WITH PIMENTOCHEESE
SAUCE found on Page 85. Although 50% of the Calories in this sauce come
from fat, when it is spooned over waffles, a serving has just 28% of
Calories from fat.

Recipe by: Cooking Light, Sept 1994, page 85

Posted to MCRecipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.