EASY CHEESE SAUCE
​
Ingredients:

8 oz. bag of Kraft Shredded Triple Cheddar Cheese*
1 cup whole milk or half and half
¼ tsp. salt
¼ tsp. paprika
¼ tsp. garlic powder
1/8 tsp. pepper
 
Directions:

Heat milk.
Stir in the bag of cheese* with a whisk.
Add the spices, and stir until it thickens.
 
Side dish idea:

Preheat oven to 400 degrees.
Roast 24 ounces of broccoli florets on parchment in rectangular pan for 20 to 25 minutes until tender.
In a bowl, mix with 2 tablespoons of melted butter.
Sprinkle lightly with salt.
Using a spatula, fold in the cheese sauce.
Return to oven on clean parchment in rectangular pan for an additional 25 minutes at 400 degrees.

Serves 6
​
*Note:  If you are shredding your cheese, add 1 tbsp. of corn starch with the spices to thicken the cheese sauce.

ROASTED CAULIFLOWER

Ingredients:

12 oz. bag of fresh cauliflower florets
2 tbsp. butter
1/8 tsp. salt
 
Directions:

Preheat oven to 400 degrees.
Arrange florets in a single layer on a parchment lined metal pan.
Bake for 25 minutes.
Melt butter in a medium glass bowl in the microwave.
Add  the cauliflower and salt to the bowl and gently mix.

Serves 2-3
 
Note:  This can be served immediately.  Or, it can be set aside and reheated for up to 10 minutes at 400 degrees.

Tartar Sauce

Ingredients:

1/2 cup of mayonnaise (or Vegenaise)
1/4 cup pickle relish
1/8 tsp. Cajun's Choice Blackened Seasoning

Directions:
Strain excess liquid out of relish.
Mix all ingredients.
Refrigerate for at least an hour.

Notes:
​
Serve with fish.

ROASTED ASPARAGUS
​
Ingredients:

1 lb. asparagus spears (trimmed, rinsed, and dried)
3 tbsp. olive oil
salt
black pepper
 3 tbsp. grated Romano cheese

Directions:
​
Preheat oven to 425 degrees.
Pour oil into a foil-lined rectangular pan.
Add the asparagus in a single layer.
Roll the asparagus back and forth to coat with oil.
Sprinkle lightly with salt, pepper, and Romano cheese.
Bake for 15 - 25 minutes, depending on the diameter of the spears.
 
Serves 3 - 4

SPINACH PATTIES

Ingredients:

10 oz. frozen spinach
1 ¼ cup shredded sharp cheddar cheese
½ tsp. salt
 
Directions:

Drain frozen spinach in a strainer, rinsing it under a faucet with cold water.
Use a fork to press excess water out of the spinach.
In a bowl, mix the spinach, cheese, and salt.
Press the mixture down into an 8 by 8 square pan that is lined with parchment paper.
Bake at 400 degrees for 20 minutes. 
Slice into squares.
 
Serves 4