Wednesday, April 7, 2010
Shells n Cheez Please.
This was dinner. It's the "Instant Cheez It" sauce from The Ultimate Uncheese Cookbook. You prepare it by making a dry mix of ingredients which you keep in a storage container and use 1/2 cup at a time that you whisk with water or nondairy milk over medium heat until it gets thick and bubbly. Then you can add it to your favorite pasta or as a topping for vegetables or anything at all. I had mine with shells. So creamy and much better than that Velveeta crap!
Edited to add: This is still considered "cooking out of the pantry"!
Pantry staples used:
spices/herbs: paprika, turmeric, garlic powder, onion powder, dill, dry mustard, salt, pepper, sugar
Ingredients I had to purchase: none