Kittencalswhitesauceroux Recipes

Steps:

• For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
• Add in flour stirring/whisking constantly for 1 minute.
• Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
• Season with salt and pepper.
• For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
• Microwave on HIGH for 45 seconds or until thickened.
• Add in flour stirring until smooth.
• Gradually add in cream or milk; stir/whisk well.
• Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
• Stir in salt and pepper.
• Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
• VARIATIONS;.
• Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
• For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.

Steps:

• Pour enough oil in a large cast-iron skillet (or a heavy skillet) to about 1-1/2-inches or a little more.
• Heat oil over medium-high until hot (to test the oil drop a spoonful of batter into hot oil if it sizzles it is ready).
• In a bowl mix together flour, cornmeal baking powder, seasoned salt, and cayenne pepper and sugar.
• In another bowl beat together egg, milk and melted lard or shortening until combined; add into the flour mixture; mix to combined (if the mixture seems to dry then add in a little more milk.
• Mix in the chopped corn kernels.
• Drop the batter by teaspoonfuls into hot oil and fry until golden turning once (these will not take long to brown).
• Drain well on paper towels.
• Delicious.

Steps:

• Preheat oven to 350 degrees F.
• Grease a medium casserole dish.
• Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.
• Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
• Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
• Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
• Add in flour and stir for 1 minute.
• Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
• Reduce heat and add in both cheeses; mix until melted and smooth.
• Season with salt and black pepper to taste.
• Add in the cooked pasta and toss to combine.
• Transfer to baking dish.
• Sprinkle with Parmesan cheese.
• Bake 350 degrees F for about 20-25 minutes.

Steps:

• Prepare a heavy-duty stand mixer fitted with a kneader attachment.
• Place about 3-1/2 cups flour in the bowl.
• Melt the shortening in the microwave; add to the bowl with the flour.
• In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
• Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm.
• Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy.
• After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth.
• Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel.
• Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place).
• Punch down dough.
• Cut into pieces (I usually cut into 6 pieces), and shape large balls.
• Let dough balls rest for about 4 minutes (or just enough time to make shaping easier).
• Shape the dough into desired length for buns.
• Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray.
• Place the long pieces of dough on a baking sheet (shape once again if you need to).
• Cover and let rise for about 25 minutes, or until doubled.
• Set oven to 375 degrees.
• Bake for about 22-25 minutes, or until dark golden brown.
• If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds.

Steps:

• Stir mayonnaise, yogurt, vinegar, pepper, sugar, dill, garlic powder, salt, and 1 Tbsp. water in a medium bowl.
• Do Ahead
• Sauce can be made 5 days ahead. Store in an airtight container and chill.