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Apr 022014

Creamy Swiss Cheese Sauce

With a very busy schedule this week, I’m not sure of how much actual cooking I might get done. Yesterday was a trip to Gainsville to see our granddaughter’s new apartment and take her the baby gift of her and her boyfriend’s dreams, the black elegance round bassinet!

It's already put together and waiting for Ulric!

It’s already put together and waiting for Ulric!

I didn’t even know they made round bassinets, guess I’m getting old, ha ha!!!! After delivering her gift and some homemade banana nut bread, we were off to the thrift stores and out to lunch. I guess it was meant for us to go yesterday as we picked up a set that included a diaper holder, crib bumpers and curtains in one of my favorite patterns, the cow jumped over the moon story figures. Another steal was the baby bouncer that hangs in the doorway with an elephant print to go along with all the other elephant toys and books that have already been purchased; granddaughter has a fetish with elephants and now she is passing it on to her son, God help him! Other little things were bought for our first great-grandson and Pappy and Gram came home broke, not really, just kidding…. I did manage to find an old muffin tin by Ovenex, marked made in the United States Of America, you don’t see that any more! The next time I make biscuits, I’ll post a picture….. A couple of other little trinkets managed to make their way home too and Kenny is just dying for Easter to share one of them! Our other granddaughter is also making a visit Friday and her husband’s daughter has been long awaiting one of my BBQ meatloaves with all the trimmings, better make it a double for these guys as they enjoy homemade food and granddaughter loves to cook!

Well getting back to today’s recipe, it’s just a basic cheese sauce that can be used over a variety of veggies and even some meats such as ham or pork chops, so here we go……

This was an awesome meal!

This was an awesome meal! Bacon wrapped pork..Rutabaga Puff..Cheese sprouts and Bacon corn bread. Yummy!

The cheese...melts in your mouth!

The cheese…melts in your mouth!


5.0 from 1 reviews
Creamy Swiss Cheese Sauce
  • ⅓ cup butter
  • ⅓ cup of flour
  • ¼ teas sea salt
  • ⅛ teas white pepper
  • 1 teas dry mustard
  • 2 cups of milk
  • 1 cup of shredded Swiss cheese
  1. Melt butter in a heavy saucepan over low heat.
  2. Whisk in the flour, salt, pepper and dry mustard, stirring constantly until mixture starts to bubble and butter has been absorbed by the flour.
  3. Slowly add milk, stirring constantly until sauce starts to thicken, about 1 minute.
  4. Stir in the cheese and cook until melted.
  5. Top veggies or meat and top sauce with fresh chopped chives, parsley and/or bacon bits if desired.


Hope you enjoy………………
Forgot to mention, found a great recipe book to make homemade baby food for Chey to make for Ulric so she can introduce him to the world of people food!!!!!

Jan 222014

Lemony Brussels Sprouts

Just a quick and easy way to give your veggies a little twang that can compliment any vegetable you might be having! When shopping the other day, our local grocery store had the freshest looking Brussels sprouts and they were on sale to boot! I had just had some Shredded Brussels Sprouts with bacon not long ago and opted for this as a change of pace. Wanted to get this in yesterday however, it was a trip to Gainsville to have a tune-up on our VW and with a couple of small problems not expected, we spent over 3 hours waiting to get our car back and ready for the 1-1/2 hour drive home! That on top of getting the house back in order hasn’t left me much time to get into my kitchen too often. Tomorrow I’ll be doing a lot of cooking as husband wants some homemade chili and spaghetti and meatballs with the cold weather we’ve been experiencing here in the south, neither of which is stored in my freezer so it’s time to stock back up so I’ll be good to go for awhile again! Don’t forget that this sauce is not just for Brussels sprouts, but can be used for broccoli, green beans and even a great topping for Cordon Bleu as the lemon hits the spot with the chicken and broccoli, a trick I learned from one of the chefs I used to work with!

Goes great with pork!

Goes great with pork!


5.0 from 1 reviews
Lemony Brussels Sprouts
  • Fresh veggies such as 1 bunch of broccoli, 2 pints fresh brussel sprouts, etc.
  • ½ teas chicken bouillon granules dissolved in ½ cup hot water
  • 1 tbsp sugar
  • 1 tbsp lemon zest
  • ⅛ to ¼ cup fresh lemon juice
  • 2 teas cornstarch
  • Fresh white pepper to taste
  1. Steam your choice of vegetables to crisp tender; drain and keep warm.
  2. Combine the broth with the remaining ingredients (start with ⅛ cup of the lemon juice and adjust according to your taste); mix well.
  3. Bring mixture to a boil over medium heat, stirring constantly until thickened.
  4. Serve over veggies and top with some freshly grated Parmesan or Asiago cheese.


Hope you enjoy!

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