1/2 to 1/4 lb. Velveeta
2 to 4 oz. Cheddar cheese
1/4 c. milk
1 Tbsp. butter
salt and pepper to taste
Put milk, butter and Velveeta in pan. As soon as heated add cubed Cheddar, stirring constantly, until melted. Good over broccoli and cauliflower.
Broccoli Soup: Cut up desired amount of broccoli and cook in small amount of water until done. Add to cheese sauce.
Judy Foshee
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