Two-Way Sauce Recipe
Ingredients
1/4 cup sliced green onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup water
1 cup milk
1 teaspoon instant chicken bouillon granules
1 8 ounce can whole kernel corn, drained
1/2 cup shredded carrot
1/4 cup finely chopped green pepper
1/2 cup shredded process Swiss cheese
1/2 cup dairy sour cream
1 tablespoon all-purpose flour
8 ounces fully cooked smoked sausage links, halved lengthwise and sliced, or diced fully cooked ham
1/2 teaspoon dried basil, crushed
Directions
In a medium saucepan cook green onion in butter or margarine till tender but not brown.
Stir in the 1/4 cup flour.
Add the water, milk, and bouillon granules.
Cook and stir over medium heat till mixture is thickened and bubbly.
Pour half of the sauce (about 1 cup) into another saucepan.
Stir the corn, carrot, and green pepper into one of the sauce mixtures.
Return to boiling.
Cook and stir 1 minute more.
Add the Swiss cheese, stirring till melted.
Remove from heat; keep warm.
Stir together the sour cream and the 1 tablespoon flour; stir into the remaining saucepan along with the sausage or ham and the basil.
Cook and stir till the mixture is thickened and bubbly.
Cook and stir 1 minute more.
Stir in the 1/4 cup flour.
Add the water, milk, and bouillon granules.
Cook and stir over medium heat till mixture is thickened and bubbly.
Pour half of the sauce (about 1 cup) into another saucepan.
Stir the corn, carrot, and green pepper into one of the sauce mixtures.
Return to boiling.
Cook and stir 1 minute more.
Add the Swiss cheese, stirring till melted.
Remove from heat; keep warm.
Stir together the sour cream and the 1 tablespoon flour; stir into the remaining saucepan along with the sausage or ham and the basil.
Cook and stir till the mixture is thickened and bubbly.
Cook and stir 1 minute more.
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