CHEESE Alfredo Style SAUCE - FOR CRAB MEAT AND CHICKEN
Ingredients
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons butter or margarine
One can, 10-½ oz. condense cream of celery
or cream of mushroom soup.
1/2 cup milk
6 ounces (1-1/2 cups) mild shredded cheddar cheese
2 beaten eggs
7-½ oz. crab meat, flaked, fresh or can
Dash ground nutmeg
Salt and Pepper to taste
Method
In a saucepan pan, cook onion and green pepper with butter over direct heat till tender but not brown. Stir in soup: gradually blend in milk. Cook and stir till bubbly.
Add cheese to soup mixture: heat and stir till melted. Stir a moderate amount of cheese mixture into beaten eggs; add that egg mixture to hot mixture. Cook and stir till bubbly. Add crab or chicken meat and nutmeg, Serve immediately over fresh cooked broccoli, cooked rice, cauliflower or vegetable stir-fries that are partially steamed or fry cooked to remain a little crunchy.
Makes about 3 ½ cups of sauce.
*Substitute crab meat with chicken. Slow boil two (4-5 oz. each) chicken breast in lightly salted water. Add enough water to cover chicken, after water steams cover the pan and boil about 7 minutes or until cooked. Cut up and shred chicken into small pieces.
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