For some unknown reason, in a fit of kitchen over-enthusiasm I made a
cheese sauce to go with my veggies tonight. Not insane yet, until I
realized just *how much* cheese sauce I made -- I am, after all, just
me and I'm not a huge eater to begin with.

So, here's my question -- I've *never* had leftover cheese sauce. Any
excellent ideas what to do with it? It's just a basic sharp-cheddar,
swiss, mustard, white wine sauce. Good flavor. Somewhat "neutral" as
far as cheese sauces go -- it's not overloaded with the paprika or
such.

Will this keep to be warmed up later? And, does anyone have any
"different" ideas to do with it?

Silly question, I know. Blame it on a glass (or two) of wine with
dinner.

Alexis.

Toss it with cooked noodles and make baked macaroni & cheese!

Kris


Alexis wrote:
> For some unknown reason, in a fit of kitchen over-enthusiasm I made a
> cheese sauce to go with my veggies tonight. Not insane yet, until I
> realized just *how much* cheese sauce I made -- I am, after all, just
> me and I'm not a huge eater to begin with.
>
> So, here's my question -- I've *never* had leftover cheese sauce. Any
> excellent ideas what to do with it? It's just a basic sharp-cheddar,
> swiss, mustard, white wine sauce. Good flavor. Somewhat "neutral" as
> far as cheese sauces go -- it's not overloaded with the paprika or
> such.
>
> Will this keep to be warmed up later? And, does anyone have any
> "different" ideas to do with it?
>
> Silly question, I know. Blame it on a glass (or two) of wine with
> dinner.
>
> Alexis.

"Kris" > wrote in news:1165207446.183098.218100
@j72g2000cwa.googlegroups.com:

> Toss it with cooked noodles and make baked macaroni & cheese!
>


While you're doing that, toss in some fresh salmon chunks and some chopped
dill.


I just had some for lunch :-)

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Oh pshaw, on Sun 03 Dec 2006 09:40:48p, Alexis meant to say...

> For some unknown reason, in a fit of kitchen over-enthusiasm I made a
> cheese sauce to go with my veggies tonight. Not insane yet, until I
> realized just *how much* cheese sauce I made -- I am, after all, just
> me and I'm not a huge eater to begin with.
>
> So, here's my question -- I've *never* had leftover cheese sauce. Any
> excellent ideas what to do with it? It's just a basic sharp-cheddar,
> swiss, mustard, white wine sauce. Good flavor. Somewhat "neutral" as
> far as cheese sauces go -- it's not overloaded with the paprika or
> such.
>
> Will this keep to be warmed up later? And, does anyone have any
> "different" ideas to do with it?
>
> Silly question, I know. Blame it on a glass (or two) of wine with
> dinner.

Over broccoli or cauliflower or asparagus, over thin crisp toast for "welsh
rarebit", mixed with macaroni and baked, or instead of hollandaise on eggs
benedict.


--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

Alexis wrote:
> For some unknown reason, in a fit of kitchen over-enthusiasm I made a
> cheese sauce to go with my veggies tonight. Not insane yet, until I
> realized just *how much* cheese sauce I made -- I am, after all, just
> me and I'm not a huge eater to begin with.
>
> So, here's my question -- I've *never* had leftover cheese sauce. Any
> excellent ideas what to do with it? It's just a basic sharp-cheddar,
> swiss, mustard, white wine sauce. Good flavor. Somewhat "neutral" as
> far as cheese sauces go -- it's not overloaded with the paprika or
> such.
>
> Will this keep to be warmed up later? And, does anyone have any
> "different" ideas to do with it?
>
> Silly question, I know. Blame it on a glass (or two) of wine with
> dinner.
>
> Alexis.

I love poached egg on toast or English Muffin with cheese sauce. Also
good to pour over an omelet.
Vickie

On 3 Dec 2006 20:40:48 -0800, Alexis wrote:

> And, does anyone have any
> "different" ideas to do with it?

I smell tuna melt!

--

-Jeff B. (putting the "hot" into haute cuisine)
zoomie at fastmail dot fm

Oh pshaw, on Mon 04 Dec 2006 08:10:19a, Melba's Jammin' meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> Over broccoli or cauliflower or asparagus, over thin crisp toast for
>> "welsh rarebit", mixed with macaroni and baked, or instead of
>> hollandaise on eggs benedict.
>
> But then they're not Eggs Benedict. And Eggs Wayne just doesn't have
> the same ring to it.

No, it's more like a dull thud, but tasty just the same. :-)

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

In article .com>,
"Alexis" > wrote:

> For some unknown reason, in a fit of kitchen over-enthusiasm I made a
> cheese sauce to go with my veggies tonight. Not insane yet, until I
> realized just *how much* cheese sauce I made -- I am, after all, just
> me and I'm not a huge eater to begin with.
>
> So, here's my question -- I've *never* had leftover cheese sauce. Any
> excellent ideas what to do with it? It's just a basic sharp-cheddar,
> swiss, mustard, white wine sauce. Good flavor. Somewhat "neutral" as
> far as cheese sauces go -- it's not overloaded with the paprika or
> such.
>
> Will this keep to be warmed up later? And, does anyone have any
> "different" ideas to do with it?
>
> Silly question, I know. Blame it on a glass (or two) of wine with
> dinner.
>
> Alexis.

If I were into it, I'd be really tempted to dunk some good sturdy bread
chunks into it and call it breakfast, lunch, or dinner.

Or else I'd made some more vegetables to put under it.

Heat it slowly, stirring.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/3, Christmas Cookies!; Barcelona 12-2 (you might have
to scroll down to find it.

http://jamlady.eboard.com

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Over broccoli or cauliflower or asparagus, over thin crisp toast for "welsh
> rarebit", mixed with macaroni and baked, or instead of hollandaise on eggs
> benedict.

But then they're not Eggs Benedict. And Eggs Wayne just doesn't have
the same ring to it.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/3, Christmas Cookies!; Barcelona 12-2 (you might have
to scroll down to find it.

http://jamlady.eboard.com

Alexis wrote:
> For some unknown reason, in a fit of kitchen over-enthusiasm I made a
> cheese sauce to go with my veggies tonight. Not insane yet, until I
> realized just *how much* cheese sauce I made -- I am, after all, just
> me and I'm not a huge eater to begin with.
>
> So, here's my question -- I've *never* had leftover cheese sauce. Any
> excellent ideas what to do with it? It's just a basic sharp-cheddar,
> swiss, mustard, white wine sauce. Good flavor. Somewhat "neutral" as
> far as cheese sauces go -- it's not overloaded with the paprika or
> such.
>
> Will this keep to be warmed up later? And, does anyone have any
> "different" ideas to do with it?
>
> Silly question, I know. Blame it on a glass (or two) of wine with
> dinner.
>
> Alexis.
>


Use it over some kind of pasta: macaroni, shells, or egg noodles.

gloria p

It shoudl reheet well. It's great on cauliflower or broccoli (served with
boiled potatoes).

Maybe you could also put it on top of bread and then broil that.

"Jke" > schreef in bericht
...
> It shoudl reheet well. It's great on cauliflower or broccoli (served with
> boiled potatoes).
>
> Maybe you could also put it on top of bread and then broil that.
>
Another idea: make a cream of cauli or brocco soup and use it in that (puree
the soup).

Alexis wrote:
> For some unknown reason, in a fit of kitchen over-enthusiasm I made a
> cheese sauce to go with my veggies tonight. [snips]

> It's just a basic sharp-cheddar, swiss, mustard, white wine sauce.
> Good flavor. Somewhat "neutral" as far as cheese sauces go --
> it's not overloaded with the paprika or such.

> Will this keep to be warmed up later? And, does anyone have any
> "different" ideas to do with it?

You had it on veggies already, so what's on hand that is as far from
veggies as possible? Tuna (I hate cheese sauce and tuna, but friends
love it)? Toast? How about a burger plate? Lightly brown some
sliced garlic in olive oil. Remove, turn up the heat and cook a thick
burger patty. Sprinkle the garlic on the burger, pour hot cheese sauce
over. Tossed salad on the side.

You can keep it for several days in the fridge and warm it in a pan
over low heat, stirring frequently.

Alexis wrote:
> For some unknown reason, in a fit of kitchen over-enthusiasm I made a
> cheese sauce to go with my veggies tonight. Not insane yet, until I
> realized just *how much* cheese sauce I made -- I am, after all, just
> me and I'm not a huge eater to begin with.
>
> So, here's my question -- I've *never* had leftover cheese sauce. Any
> excellent ideas what to do with it? It's just a basic sharp-cheddar,
> swiss, mustard, white wine sauce. Good flavor. Somewhat "neutral" as
> far as cheese sauces go -- it's not overloaded with the paprika or
> such.
>
> Will this keep to be warmed up later? And, does anyone have any
> "different" ideas to do with it?
>
> Silly question, I know. Blame it on a glass (or two) of wine with
> dinner.
>
> Alexis.

Just eat it.
I'm sure you have more pressing problems...

Top a baked potato
Drizzle it over an open face ham or roast beef sandwich
Hmmm ... what would happen if you thinned it out with some chicken
broth and added cooked cubed potatoes for a soup? Top it with some
bacon bits and chopped green onions.

Tara

On 3 Dec 2006 20:40:48 -0800, "Alexis" > wrote:

>For some unknown reason, in a fit of kitchen over-enthusiasm I made a
>cheese sauce to go with my veggies tonight. Not insane yet, until I
>realized just *how much* cheese sauce I made -- I am, after all, just
>me and I'm not a huge eater to begin with.

I *always* make too much cheese sauce.

If it's only a tiny bit left over, I give it to the dogs.

More than that, I put it in a jar and stick it in the fridge. I use it
in any of the ways everyone else has suggested.

Leftover cheese sauce just isn't a bad thing, AFAIAC.

Jo Anne

Alexis wrote:
>
> For some unknown reason, in a fit of kitchen over-enthusiasm I made a
> cheese sauce to go with my veggies tonight. Not insane yet, until I
> realized just *how much* cheese sauce I made -- I am, after all, just
> me and I'm not a huge eater to begin with.
>
> So, here's my question -- I've *never* had leftover cheese sauce. Any
> excellent ideas what to do with it? It's just a basic sharp-cheddar,
> swiss, mustard, white wine sauce. Good flavor. Somewhat "neutral" as
> far as cheese sauces go -- it's not overloaded with the paprika or
> such.
>
> Will this keep to be warmed up later? And, does anyone have any
> "different" ideas to do with it?
>
> Silly question, I know. Blame it on a glass (or two) of wine with
> dinner.
>

You could use it for the base of a cheese soufflé.

Melba's Jammin' wrote:
> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
> > Over broccoli or cauliflower or asparagus, over thin crisp toast for "welsh
> > rarebit", mixed with macaroni and baked, or instead of hollandaise on eggs
> > benedict.
>
> But then they're not Eggs Benedict. And Eggs Wayne just doesn't have
> the same ring to it.
> --
> -Barb, Mother Superior, HOSSSPoJ
> "Maligning an individual says more about you than the one you malign."
>
> http://web.mac.com/barbschaller - blahblahblog -
> 12/3, Christmas Cookies!; Barcelona 12-2 (you might have
> to scroll down to find it.
>
> http://jamlady.eboard.com

I put cornbread under the eggs instead of english muffins, cheese sauce
over the top, and sometimes some minced green onions as well.To ge t
fancy, I add a dollop of chipotle sour cream. Then I call is
Southwestern Benedict. How's that work for you?

I also love to use cheese sauce on stuffed baked potaotes. Steam some
broccoli, bake potoatoes, fry bacon, layer, dollop with cour cream and
sprinkle with chives. Serve with a sald for a good dinner.