| | Beer - Cheese Sauce 2 medium carrots, sliced
1 small zucchini, coarsely chopped
1 cup of fresh whole mushrooms, quartered
2 tablespoons of butter or margarine
2 tablespoons of all purpose flour
1 cup of milk
1/4 cup of Icehouse beer or your favorite
3/4 cup of shredded sharp cheddar cheese |
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Drain, keep warm. Meanwhile for the sauce, in a medium saucepan, cook the carrots, zucchini, mushrooms in butter or margarine until tender. Stir in the flour. Add the milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add the beer of your choice and heat through. Remove from the heat. Gradually add the cheddar cheese, stirring just until melted. If desired, season to taste with salt and pepper. Makes 4 servings |
