Title: Parmesan Cheese Sauce
Categories: Sauce Cheese
Yield: 8 Servings

1/4	c	Butter
1/4	c	All-purpose flour
1 1/2	c	Half and half
1 1/2	c	Water
2	ts	Chicken bouillon granules
1/2	c	Parmesan cheese; freshly grated

Melt butter in a saucepan. Stir flour into hot butter and blend well. Gradually stir in half-and-half 1 1/2 c. water and bouillon. Stir constantly until thickened. Stir in cheese and heat until melted. Serve over baked or poached fish or pasta.

NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997 http://www.eden.rutgers.edu/~davidg/ ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Posted to MM-Recipes Digest V4 #7 by ted by: bzack@gnt.net on Sep 21, 1997

Recipe by: The Good Housekeeping Illustrated Cookbook

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