Mornay Sauce
INGREDIENTS:
2 Teaspoons Butter
2 Teaspoons Flour
1/2 Teaspoon Instant Chicken Bouillon
Dash Ground Nutmeg
Dash Red Pepper
3/4 Cup Half And Half
1/4 Cup Swiss Cheese, Shredded
DIRECTIONS:
Heat butter in 1-qt. pan until melted. Blend in flour, bouillon, nutmeg and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese; stir until cheese is melted.