Originally posted by SANDY FROST
I TYPED IT AND SENT IT ANOTHER PERSON. MAYBE SHE'LL POST IT . IF NOT
IF ANYONE WANTS THE RECIPE I'LL POST IT FOR YOU.
SANDY FROST
Here it is - it sounds YUMI YUMI ( Koxka!):

JALAPENO WHITE SAUCE - THIS IS A RECIPE FROM MIGELS RESTAURANT


2 CUPS WHIPPING CREAM
1 CUP SOUR CREAM
1 TSP. CHICKEN BASE
2 TBSP. CLARIFIED BUTTER
1 TBSP. FLOUR
1 JALAPENO,MINCED
1TBSP. JUICE FROM BOTTLED JALAPENOS
2 OZ. SHREDDED CHEESE-EQUAL PARTS JACK AND CHEDDER

METHOD

HEAT WHIPPING CREAM IN A HEAVY SAUCEPAN OVER HIGH HEAT. WHEN THE CREAM IS READY TO BOIL,STIR IN SOUR CREAM. AFTER SOUR CREAM DISSOLVES, REDUCE HEAT TO MEDIUM. STIR IN CHICKEN BASE AND JALAPENO JUICE AND SIMMER.

WHILE CREAM IS HEATING: MAKE A ROUX BY WARMING BUTTER IN A SAUCEPAN OVER MEDIUM HEAT, ADDING FLOUR, AND MIXING WITH A WIRE WHIP UNTIL MIXTURE STARTS TO TURN PALE GOLD.

JUST BEFORE CREAM MIXTURE IS READY TO BOIL AGAIN, ADD ROUX, WHISKING BRISKLY AND CONSTANTLY UNTIL ROUX IS INCORPORATED. REMOVE FROM HEAT; STIR IN MINCED JALAPENO AND THE CHEESE MIXTURE.

MAKES ABOUT 3 1/2 CUPS.

This sounds DIVINE - And I would recommend starting with the one jalapeno only, as things made with jalapenos tend to continue to heat!!!