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Show a MUSHROOM SAUCE :;- 4 tbsps. butter ; cup minced onion Vi lb. mushrooms, ,T washed and sliced 2 tbsps. flour 14 cups vegetable broth j tsp. freshly ground black pep-i.-. per : s Vi tsp. crumbled leaf oregano 7 Melt the butter in a saucepan; saute the onion i ' and mushrooms 5 minutes. Blend in the flour until browned. Add the broth, 3 faring .constantly to the tj boiling point Add the pep- per; cook over low heat for 10 minutes. Makes about 2 cups. NO-COOK CHEESE SAUCE 1 lb. Gruyere cheese, finely grated 2 tbsps. lemon juice cup sour cream Vi tsp. dill weed Salt and pepper to taste Mix cheese and sour cream together. Add lemon juice and seasonings and stir well. Pack in a tightly covered container and re-- re-- fhgerate until ready to use. |