COOKING FOR A CROWD - CHEESE SAUCE
8 ounces margarine
8 ounces chopped onions
4 ounces all-purpose flour
2 ounces cornstarch
1 teaspoon paprika
2 tablespoons salt
1 teaspoon white pepper
1 gallon milk
1 1/2 gallons Chicken Stock
1 pound carrots, finely diced
12 ounces celery, finely diced
1 pound sharp cheddar cheese, shredded
1/2 cup chopped fresh parsley
SautÃ© onion in margarine until lightly browned.
Add flour and cornstarch. Blend. Cook for 5 minutes.
Add seasonings and blend. Add milk and stock slowly, while stirring. Cook until thickened.
Cook carrots and celery until tender but slightly crisp. Add to soup.
Add cheese and stir until melted.
Garnish with chopped parsley.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.
Vegetable base and water may be substituted for Chicken Stock.