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SAUCE RECIPES
CHEESE SAUCE MIX
GLUTEN-FREE MAC AND CHEESE
Follow directions on one package of FFF Cheese Sauce mix to make the Sauce. Add
the Sauce to 2-3 cups of your favorite gluten-free Pasta that has been cooked and
drained. For variations, just add 1 cup of browned and drained Ground Beef or
Chopped Ham. Makes 2-4 servings.
MEXICAN CHEESE DIP OR SAUCE
Follow directions on one package of FFF Cheese Sauce. To the thickened Sauce add
1/2 cup of gluten-free Salsa and season to taste with a dash of GF Hot Sauce. Serve
with Tortilla Chips or as a sauce over cooked Chicken Breasts. A variation is to add
2/3 cup of cooked, browned and drained Chorizo Sausage to the prepared Cheese
Sauce. Nachos can be quickly prepared with this sauce.
VEGETARIAN TORTILLA TEX-MEX SOUP
Mix one package FFF Cheese Sauce Mix with 3 cups of water and bring to a boil while
stirring. Add 2 cups frozen Corn, 1 cup of chopped Tomatoes, 1/2 cup chopped Bell
Pepper and 1/2 cup chopped Onion. Add up to 1 tablespoon of gluten-free Chili
Powder. Add gluten-free Hot Sauce to taste for more spice and heat. Mix and heat,
thoroughly. Garnish with Corn Chips. Makes 4-6 servings.
NON VEGETARIAN TORTILLA TEX-MEX SOUP
Follow the above recipe for Vegetarian Tortilla Tex-Mex Soup but add 1 cup cooked and
chopped Chicken or browned and drained Ground Beef or Chorizo Sausage to the
prepared Cheese Sauce Mix. Makes 4-6 servings
CHEESEBURGER SOUP
Prepare one package FFF Cheese Sauce Mix as directed. Add: 1 C. additional Water.
In a separate pan, cook 1½ -2 C. Ground Beef and 1 C. Chopped Onion. Drain fat and
combine all ingredients. Simmer 3-5 Min. Garnish with 1 C. Chopped Tomato and
Shredded Cheddar Cheese. Serves 3-4
VEGETARIAN MUSHROOM SAUCE MIX
STEP #1
1 package (2.65 oz.) Full Flavor Foods Vegetarian Mushroom Sauce Mix
1 ½ C. (12 oz) Water
Prepare sauce mix as directed. Remove from heat and add/combine with other
ingredients as directed.
STEP #2
GREEN BEAN AND MUSHROOM CASSEROLE
10 oz. Green Beans, Frozen French Cut
2 C. “Funyuns”, Crushed (found in regular chip section of your local store)
Set oven to 350 degrees. Combine Green Beans and prepared Mushroom Sauce.
Spread evenly in a medium casserole dish. Cover and bake about 40 minutes.
Remove from oven and top with crushed ”Funyuns.” Serves 4.
GOURMET GREEN BEAN AND MUSHROOM CASSEROLE by Paul Ertel
1 Lb. Green Beans, Fresh, Washed, De-Stemmed, Whole or Cut
7 oz. Shitake Mushrooms, Brushed, Rinsed and Sliced
8 oz. Crimini Mushrooms, Brushed, Rinsed and Sliced
3 Shallots, Large, Chopped
1 Clove Garlic, Minced
6 T Butter or Margarine
2 OZ Parmesan Cheese, Grated
1 OZ Almonds, Slivered
Cook beans until crisp/tender. In a large skillet, sauté shallots and garlic in 3 T. butter
until transparent (about 2-3 minutes). Add rest of butter and all mushrooms. Sauté
until juices form and mushrooms soften (about 10 minutes). Season with salt and
pepper to taste. (Note: The above can be prepared the day before and kept
refrigerated). Set oven at 350F. Arrange the beans and mushrooms in a casserole
dish. Add the prepared sauce and bake covered in oven for about 15 minutes (until
bubbling). Add Parmesan cheese, stir in 1/2 then sprinkle 1/2 on top and garnish with
almonds. Bake an additional 5-10 minutes, until almonds and cheese are slightly
browned. Serves 4
ALFREDO SAUCE MIX
STEP #1
INGREDIENTS:
1/2 package (.67 oz.) Full Flavor Foods Alfredo Sauce Mix
3/4 C. (6 oz) Water
Prepare sauce mix as directed. Remove from heat and add/combine with other
ingredients as directed.
STEP #2
CRAB DIP ALFREDO by Paul Ertel
8 oz Crab Meat, Cooked
8 oz Cream Cheese, Room Temperature
1 C. Mayonnaise, Gluten Free
1/2 C Sweet Onion, Minced by Hand
14 oz Artichoke Hearts, Canned, Drained and Chopped
8 oz Parmesan Cheese, Shredded (divided)
1/2 t Pepper, Ground
Let sauce cool. Preheat oven to 375F. In a food processor, mix together (in order) the
following ingredients: crab, cream cheese, Alfredo sauce, mayonnaise, artichoke
hearts, and pepper. “Coarse” chop ingredients together. Transfer ingredients to a
mixing bowl and stir in (by hand) the minced onion and 4 oz of Parmesan cheese.
Spread ingredients evenly in an ovenproof casserole dish and sprinkle the remaining
4 oz of Parmesan cheese on top. Bake until bubbly and lightly browned (about 15-20
minutes). Serve hot or at room temperature on crackers or toast triangles. If crabmeat
is available only in a 16 oz. can, double all other ingredients and freeze the remainder.
CHEESE SAUCE MIX
GLUTEN-FREE MAC AND CHEESE
Follow directions on one package of FFF Cheese Sauce mix to make the Sauce. Add
the Sauce to 2-3 cups of your favorite gluten-free Pasta that has been cooked and
drained. For variations, just add 1 cup of browned and drained Ground Beef or
Chopped Ham. Makes 2-4 servings.
MEXICAN CHEESE DIP OR SAUCE
Follow directions on one package of FFF Cheese Sauce. To the thickened Sauce add
1/2 cup of gluten-free Salsa and season to taste with a dash of GF Hot Sauce. Serve
with Tortilla Chips or as a sauce over cooked Chicken Breasts. A variation is to add
2/3 cup of cooked, browned and drained Chorizo Sausage to the prepared Cheese
Sauce. Nachos can be quickly prepared with this sauce.
VEGETARIAN TORTILLA TEX-MEX SOUP
Mix one package FFF Cheese Sauce Mix with 3 cups of water and bring to a boil while
stirring. Add 2 cups frozen Corn, 1 cup of chopped Tomatoes, 1/2 cup chopped Bell
Pepper and 1/2 cup chopped Onion. Add up to 1 tablespoon of gluten-free Chili
Powder. Add gluten-free Hot Sauce to taste for more spice and heat. Mix and heat,
thoroughly. Garnish with Corn Chips. Makes 4-6 servings.
NON VEGETARIAN TORTILLA TEX-MEX SOUP
Follow the above recipe for Vegetarian Tortilla Tex-Mex Soup but add 1 cup cooked and
chopped Chicken or browned and drained Ground Beef or Chorizo Sausage to the
prepared Cheese Sauce Mix. Makes 4-6 servings
CHEESEBURGER SOUP
Prepare one package FFF Cheese Sauce Mix as directed. Add: 1 C. additional Water.
In a separate pan, cook 1½ -2 C. Ground Beef and 1 C. Chopped Onion. Drain fat and
combine all ingredients. Simmer 3-5 Min. Garnish with 1 C. Chopped Tomato and
Shredded Cheddar Cheese. Serves 3-4
VEGETARIAN MUSHROOM SAUCE MIX
STEP #1
1 package (2.65 oz.) Full Flavor Foods Vegetarian Mushroom Sauce Mix
1 ½ C. (12 oz) Water
Prepare sauce mix as directed. Remove from heat and add/combine with other
ingredients as directed.
STEP #2
GREEN BEAN AND MUSHROOM CASSEROLE
10 oz. Green Beans, Frozen French Cut
2 C. “Funyuns”, Crushed (found in regular chip section of your local store)
Set oven to 350 degrees. Combine Green Beans and prepared Mushroom Sauce.
Spread evenly in a medium casserole dish. Cover and bake about 40 minutes.
Remove from oven and top with crushed ”Funyuns.” Serves 4.
GOURMET GREEN BEAN AND MUSHROOM CASSEROLE by Paul Ertel
1 Lb. Green Beans, Fresh, Washed, De-Stemmed, Whole or Cut
7 oz. Shitake Mushrooms, Brushed, Rinsed and Sliced
8 oz. Crimini Mushrooms, Brushed, Rinsed and Sliced
3 Shallots, Large, Chopped
1 Clove Garlic, Minced
6 T Butter or Margarine
2 OZ Parmesan Cheese, Grated
1 OZ Almonds, Slivered
Cook beans until crisp/tender. In a large skillet, sauté shallots and garlic in 3 T. butter
until transparent (about 2-3 minutes). Add rest of butter and all mushrooms. Sauté
until juices form and mushrooms soften (about 10 minutes). Season with salt and
pepper to taste. (Note: The above can be prepared the day before and kept
refrigerated). Set oven at 350F. Arrange the beans and mushrooms in a casserole
dish. Add the prepared sauce and bake covered in oven for about 15 minutes (until
bubbling). Add Parmesan cheese, stir in 1/2 then sprinkle 1/2 on top and garnish with
almonds. Bake an additional 5-10 minutes, until almonds and cheese are slightly
browned. Serves 4
ALFREDO SAUCE MIX
STEP #1
INGREDIENTS:
1/2 package (.67 oz.) Full Flavor Foods Alfredo Sauce Mix
3/4 C. (6 oz) Water
Prepare sauce mix as directed. Remove from heat and add/combine with other
ingredients as directed.
STEP #2
CRAB DIP ALFREDO by Paul Ertel
8 oz Crab Meat, Cooked
8 oz Cream Cheese, Room Temperature
1 C. Mayonnaise, Gluten Free
1/2 C Sweet Onion, Minced by Hand
14 oz Artichoke Hearts, Canned, Drained and Chopped
8 oz Parmesan Cheese, Shredded (divided)
1/2 t Pepper, Ground
Let sauce cool. Preheat oven to 375F. In a food processor, mix together (in order) the
following ingredients: crab, cream cheese, Alfredo sauce, mayonnaise, artichoke
hearts, and pepper. “Coarse” chop ingredients together. Transfer ingredients to a
mixing bowl and stir in (by hand) the minced onion and 4 oz of Parmesan cheese.
Spread ingredients evenly in an ovenproof casserole dish and sprinkle the remaining
4 oz of Parmesan cheese on top. Bake until bubbly and lightly browned (about 15-20
minutes). Serve hot or at room temperature on crackers or toast triangles. If crabmeat
is available only in a 16 oz. can, double all other ingredients and freeze the remainder.