MELTY CHEESE From the McDougall Program. 1/4 cup cooked, peeled, and chopped potato 2 cups water 1 4 oz jar pimientos 1 t salt (optional) 1/2 t onion powder 1/4 cup nutritional yeast (they call for brewer’s, bleah) 3 T cornstarch 2 T lemon juice
Blend potatoes in blender with just enough water to cover. Blend at low speed until smooth. Ad remaining ingredients and blend again until smooth. Pour into a heavy saucepan and cook a medium-high heat, stirring constantly, about 7 to 8 minutes. The mixture will thicken to the consistency of nacho cheese. Serve immediately, for the “cheese” will set upon cooling. From www.recipesource.com -- Julie Morales Email: [email protected] Windows Live Messenger: [email protected] Twitter: www.twitter.com/luvlabguidedogs Make failure your teacher, not your undertaker. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
