Instructions: 1. USE CANNED TOMATO JUICE FOR WATER AND MILK; HEAT TOMATO JUICE; BLEND BUTTER OR MARGARINE, FLOUR, MUSTARD FLOUR, AND PEPPER; SLOWLY ADD ROUX, STIRRING CONSTANTLY.

2. COOK 5 TO 10 MINUTES OR UNTIL THICKENED, STIRRING AS NECESSARY.

3. ADD CHEESE AND WORCESTERSHIRE SAUCE; STIR UNTIL CHEESE IS MELTED.

4. SERVE ON TOAST.

NOTE:

1. IN STEP 3, 2 LB 6 1/2 OZ (3/4-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED COMBINED WITH 2 1/2 CUPS WARM WATER MAY BE USED. SEE

NOTE:

2. IN STEP 4, TOAST ENGLISH MUFFINS, CORNBREAD OR BISCUITS MAY BE USED FOR TOAST.

NOTE:

3. IN STEP 4, 6 LB 12 OZ SANDWICH SLICED BREAD MAY BE USED.

NOTE:

4. IN STEP 4, 1-B LADLE MAY BE USED.

SERVING SIZE: 1/2 CUP PL

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