Parmesan Cheese Sauce

 Ingredients:

2-3 TBS cornstarch
1 cup water

4 cups milk

1 cup cream

2 tsp. chicken bullion 

1 tsp. garlic salt

1/2 tsp. onion powder

1/2 tsp. pepper

4 oz. Parmesan Cheese (approx. 2 cups grated)

Directions:

Mix cornstarch and water, until dissolved, set aside. 

Pour the following in a pot and turn to medium high: milk, cream, chicken bullion, garlic salt, onion powder and pepper. Mix in the cornstarch mixed with water. Heat until thickened, stirring constantly, do not let boil. 

If not thickening up enough, add more cornstarch mixed with a little water. If too thick, add more milk. 

Once the sauce is a good thickness, turn off heat, stir in grated cheese and cover until ready to serve.  

Gorgonzola Cheese Sauce (Scott Creation)

Ingredients: 

4 oz gorgonzola cheese

2 Tbs. butter

2 tsp cornstarch

2 cups milk

1 pint cream

¼ tsp. pepper

1 chicken bouillon cube

sage (sprinkle)

Directions:

Melt cheese and butter in a sauce pan. In a separate bowl mix cornstarch with milk and cream until smooth, then pour into melted butter and cheese. Add pepper, chicken bouillon, and sage.

Stir constantly until thickened. Don’t let it boil or milk will curdle.

Serve over noodles