1 (8 oz.) pkg. Philadelphia cream cheese
6 to 8 tbsp. picante sauce
5 heaping tbsp. salad dressing
2 tsp. minced onion (heaping)
Dash of onion salt
Dash of salt

Cream cheese until smooth. Add picante sauce and blend well. Add other ingredients.

1 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1 c. milk
1 cube (or 1 tsp.) chicken bouillon
1 c. Velveeta cheese
4 tsp. hot sauce
1 tsp. Worcestershire sauce

Cook onion in butter until clear. Add flour, then milk. Cook, stirring, until boils. Add cheese and sauces. Heat until cheese is melted.

Spoon over cooked vegetables: broccoli, cauliflower, carrots, or your favorite. Unused portion will keep several days.

2 tbsp. butter
2 tbsp. all purpose flour
1 (13 oz.) can evaporated milk
1/2 c. water
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. shredded pasteurized process American cheese

Place butter in a 4 cup glass measuring cup. Microwave 1 minute until butter is melted. Stir in flour until smooth. Gradually stir in milk and water. Stir in mustard, Worcestershire sauce, salt, and pepper. Cover with waxed paper. Microwave 5-7 minutes on high. Stir twice during cooking. Add cheese and stir until cheese melts. If necessary, microwave 30 seconds to 1 minute.

1 c. white sauce mix
2 c. water
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
1 1/2-2 c. grated American or Cheddar cheese

Combine White Sauce mix with water. Heat, stirring constantly, until sauce is smooth and thickened. Add seasonings and cheese and stir over low heat until cheese is melted. Serve cheese sauce on toast, baked or mashed potatoes, rice, or any cooked vegetable.

For baked macaroni and cheese: Cook 1 (8 ounce) package of macaroni. Combine cheese sauce above with macaroni. Pour into a greased casserole and bake in a hot oven 400 degrees for 20-25 minutes. Yield: 6 servings.

2 tbsp. butter
2 tbsp. flour
1 c. milk or cream
Salt and white pepper to taste

CHEESE SAUCE:

1/2 c. Cheddar cheese, cubed

Blend ingredients in blender, food processor, or wire whisk. Basic white sauce consists of the first 4 ingredients. Cheese sauce is simply white sauce with Cheddar cheese.

Pour into saucepan and cook over low heat, stir constantly until thick. Season with salt and white pepper. Sauce can be thinned by using half of the butter and flour. It can also be made thicker by using twice the amount of butter and flour. Low heat and stirring are secrets of success. May be cooked in microwave with suitable container by cooking for 2 minutes, stirring well and repeat. Continue to cook for 2 minutes and stirring until bubbling smooth.

1/2 or 1 recipe white sauce
1/2 to 2 c. chopped cheese (stronger flavored ones work best)
A few drops of yellow and orange food color

When white sauce is ready add cheese to taste. After it tastes as cheesy as you like it add very little of the food colors at a time until the desired color is obtained. May be used over loaves, broccoli, cauliflower etc.

2 Jalapeno peppers
1 sm. can green chilies, finely chopped
1 can Campbell's Cheddar cheese soup

Stir together and heat in saucepan. Serve hot with nacho chips.

THIN SAUCE:

1 tbsp. butter
1 tbsp. all-purpose flour
1/4 tsp. salt
Dash of pepper
1 c. milk

MEDIUM SAUCE:

2 tbsp. butter
2 tbsp. all-purpose flour
1/4 tsp. salt
Dash of pepper
1 c. milk

THICK SAUCE:

3 tbsp. butter
1/4 c. all-purpose flour
1/4 tsp. salt
Dash of pepper
1 c. milk

FOR CHEESE SAUCE:

Add 1 cup shredded sharp American cheese to above.

In a heavy saucepan, melt the butter. Blend in the flour, salt and pepper. Add the milk all at once. Cook and stir over medium heat, continue cooking until mixture is thickened and bubbly. Cook and stir 2 minutes more. Makes 1 cup. Thin white sauce is pourable and is used for soups and creamed vegetables. Medium white sauce is thicker and is used for sauces, scalloped dishes and creamed dishes. Thick white sauce is used for croquettes and souffle's. For cheese sauce, add 1 cup shredded Sharp American cheese, stirring to melt.

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
Grated cheese
1/2 tsp. Worcestershire sauce

In microwave proof bowl or 1 quart measure pitcher melt the butter. Stir in flour. Add salt and pepper. Stir in milk. Microwave on high until mixture comes to a boil and thickens, stir every minute. Takes about 4 to 5 minutes. Add grated cheese and Worcestershire sauce.

2 tbsp. butter
1/4 tsp. white pepper
4 oz. (1 c.) shredded cheddar cheese
2 tbsp. dry white wine
1/4 tsp. Worcestershire sauce
2 tbsp. flour
1 c. milk

In medium saucepan melt butter; stir in flour and pepper. Cook until mixture is smooth and bubbly. Gradually add milk; cook until mixture boils and thickens. Add cheese, wine and white sauce. Stir until cheese is melted. Makes 1 1/2 cup.

3 tbsp. flour
3 tbsp. butter
1/2 c. minced onion
1 c. crushed garlic
2 c. warmed milk
1 c. packed grated cheese, your favorite
1 tbsp. dry white wine
1/2 tsp. dry mustard
1/2 tsp. prepared horseradish
Few shakes Tabasco sauce

Saute onion and garlic in 1 tablespoon butter with a dash of salt. Melt butter in saucepan. Whisk in flour. (Whole wheat pastry flour may be used. It'll give it a heartier flavor.) Cook, whisking, for 2 minutes. Whisk in warmed milk; lower heat, and continue to stir frequently as it cooked until smooth and thick. (It's best to cook either in a double boiler, or with a heat-absorbent pad under the pot.) Add remaining ingredients; sever very hot. (Very good when served over steamed vegetables or omelettes.

3 tbsp. cream cheese
1 tsp. butter
1 dash Worcestershire sauce
1/8 tsp. each dried dill, basil, parsley, and minced onion
1/4 tsp. garlic powder
8 to 10 washed, dried and halved fresh mushrooms

Put all ingredients in microwave safe dish. Heat on High 2 minutes, stir until creamy. Serve over grilled steak or chicken or hamburgers. (This is so easy to make and really dresses up a meal).

Add this to sauce above: 1/2 c. shredded cheese (your choice) 1/4 c. chopped onion, optional

Great over vegetables or omelets