Wednesday Recipes: Sour Cream Cheddar Sauce

Dear Reader, I hope you are well! As of last Thursday pm, I'm home from Europe. So, I haven't had much time to cook. :) Also, after eating my way across Europe (loved the food on Viking), I needed something healthy! So, veggies away...hope you enjoy!

PS. Also, this is gluten free. A normal cheese sauce starts with butter and flour; this one has no flour.

Sour Cream Sauce for Vegetables

Ingredients:

Broccoli Yum!

1 cup cold milk

1 tablespoon cornstarch

2 tablespoons margarine

1/4 teaspoon salt

1/8 teaspoon white pepper

1/2 cup shredded Cheddar cheese (like more cheese? The notes on the recipe say you can add up to 2 cups!)

pinch of cayenne pepper

Directions:

1. In saucepan, stir milk and cornstarch together until smooth.

2. Add margarine, salt, and pepper.

3. Bring to a boil, stirring constantly. Boil 1 minute.

4. Reduce heat.

5. Add sour cream, cheese, and cayenne pepper and stir over low heat until cheese melts; do not boil.

6. Serve immediately over cooked vegetables.

Enjoy and feel good!

Note: This recipe comes the Lynchburg Junior League Cookbook, Good Cookin' from the Heart of Virginia. 1985.