Cream Sauce With Milk Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Flour | 4 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Hot pepper sauce | 1 To taste | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Melt butter in saucepan; stir in flour; remove from heat.
Slowly add 2 cups milk; return to low heat.
Cook, stirring until sauce becomes very thick.
Season with Worcestershire, hot pepper sauce, salt and pepper to taste.
In 1 large or 2 small casseroles, layer the mixtures as follows: meat mixture, 3/4 cup Parmesan cheese, eggplant zucchini mixture, 3/4 cup. Parmesan cheese, cream sauce, 3/4 cup Parmesan Cheese.
Bake at 350°F for 1 hour or until top is brown and mixture is bubbly.
Freezes well.
Slowly add 2 cups milk; return to low heat.
Cook, stirring until sauce becomes very thick.
Season with Worcestershire, hot pepper sauce, salt and pepper to taste.
In 1 large or 2 small casseroles, layer the mixtures as follows: meat mixture, 3/4 cup Parmesan cheese, eggplant zucchini mixture, 3/4 cup. Parmesan cheese, cream sauce, 3/4 cup Parmesan Cheese.
Bake at 350°F for 1 hour or until top is brown and mixture is bubbly.
Freezes well.
Chef
