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Results 61 - 70 of 220 for au gratin sauce
Clean and chop cabbage. Cook ... cabbage, sausage, white sauce, crumbs and cheese. Repeat ... Season to taste. Cook until thickened, stirring often.
First prepare: In skillet or saucepan make roux of butter/flour. Stir in sour cream, mixing well over low heat. Add cheese and simmer until ...
Prepare white sauce and add onion, parsley and ... until smooth. Stirring constantly, cook until thick (do not boil). Makes about 1 1/4 cup sauce.
Melt butter in saucepan, add ... Pour hot cheese sauce over callaloo. Top with grated ... Bake at 350 degrees until brown on top. Serves 6 people.
65. CRAB AU GRATIN
Saute mushrooms, onion, green pepper and mustard in butter until tender. Stir in soup, Worcestershire, and crab meat. Divide into 4 ...
Place carrots in buttered 1 1/2 quart casserole. Stir in croutons and cheese. Mix remaining ingredients. Pour over carrot mixture. Bake, ...
67. CRAB AU GRATIN
In a 2 quart saucepan, melt butter and saute onion until limp. Add flour and stir for 2 minutes. Add hot milk all at once and stir until ...
Place a layer of cooked, ... layer of white sauce. Repeat layers until all ... crumbs are browned and casserole is bubbly, about 15-20 minutes.
Thaw crabmeat (approximately 2 hours ... Prepare medium white sauce and add 3/4 cup of ... cook, stirring constantly until thickened and smooth.
Combine the hot sauce and crab meat, adding more ... Garnish with lemon slices. Serves 4. Lobster or shrimp may be substituted for the crab meat.
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