Maida's Recipe for Melty Cheez ;=) / was Ross/Cheese

[Guest guest]

> Here is a melty cheese recipe that I use a lot because it is easy.

 

Sorry to be late getting back to you, but I did try your 'Melty Cheez' (unless

you

can think of a better name?) the other day, as I said I would. It was Goooood. I

might like to mess around with the recipe a bit yet - but that's what we all do,

of

course, to make it exactly as we would want it to be. But really, Maida, as you

know it does work and works well. It was excellent on broccoli spears ;=) The

dh declared it a success, and he tends to be fussy (I don't mean difficult -

just

that he doesn't say something is good just because it's there to be eaten) -

maybe I mean 'discriminating'. Whatever, he liked it too. So there are two sets

of thumbs-up for your recipe.

 

There was too much for two little people, so what I did, afterwards, was to

cook the remaining sauce down until it went, well, kinda rubbery. Not quite,

but you know, pulling away from the sides of the pan. Then I put it into an

appropriately sized bowl lined with plastic and set it to cool and firm up in

the

refrigerator. It was still rubbery (tasted good still ;=)), which is what I

expected.

 

So then I froze it and today grated some over a serving dish of pasta with veg

and quickly tossed it in. Worked like a CHARM! Being cheez of the melty

persuasion, it quickly blended with the heat of the pasta and veg and

dispersed its flavour throughout.

 

Recommended.

 

Thanks! ;=)

 

pat