Read Make-A-Mix for Free Online Page B

milk
    2 cups condensed chicken broth
    1 cup half-and-half
    4 egg yolks, beaten
    12 oz. (3 cups) shredded Cheddar cheese
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    FREEZER CHEESE-SAUCE MIX
    makes:
    Cauliflower Fritters in Cheese Sauce, page 117
    Cheese Fondue, page 86
    English Poached Eggs & Ham, page 225
    Old-Fashioned Vegetable Platter, page 122
    Puffy Omelet, page 226
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    In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter or margarine over medium heat. Gradually stir in flour mixture, milk and chicken broth until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.
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    In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.
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    Refrigerate sauce until cooled. Pour about 1-1/3 cups sauce into each of 6 freezer containers with tight-fitting lids. Leave 1-inch space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months. Makes 6 packages or about 8 cups FREEZER CHEESE-SAUCE MIX.

SLICE & BAKE CHOCOLATE-CHIP COOKIES
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    If you wet your hands first it is easier to shape rolls.
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    2 cups butter or margarine
    1-1/3 cups granulated sugar
    1-2/3 cups brown sugar, packed
    1 tablespoon vanilla extract 4 eggs
    5-1/2 cups all-purpose flour
    2 teaspoons salt
    2 teaspoons baking soda
    2 cups semisweet chocolate chips
    1 cup chopped nuts
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    CHOCOLATE-CHIP COOKIES
    1 roll frozen cookie dough, above, slightly thawed

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    Shape into four 8- to 10-inch rolls. Wrap in waxed paper or plastic wrap.
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    Cut four 14” x 12” pieces of waxed paper or plastic wrap. In a bowl, cream butter or margarine, granulated sugar and brown sugar. Beat in vanilla and eggs until light and fluffy. In a bowl, combine flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.
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    Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
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    CHOCOLATE-CHIP COOKIES
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    Preheat oven to 350F (175C). Cut dough into 1/4-inch slices. Arrange cut pieces on an ungreased baking sheet about 1-1/2 inches apart. Bake 10 minutes until browned around edges. Remove and cool.

SLICE & BAKE CHOCOLATE-WAFER COOKIES
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    Use these cookies to make ice-cream sandwiches or a Chocolate-Wafer Pie Crust.
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    2 cups butter or margarine
    2-1/2 cups granulated sugar
    3 eggs
    2 teaspoons vanilla extract
    5 cups all-purpose flour
    1 teaspoon baking soda
    1-1/4 cups unsweetened cocoa powder
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    Â 
    CHOCOLATE-WAFER COOKIES
    1 roll frozen cookie dough, above, slightly thawed

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    Place rolls in freezer container or wrap airtight in heavy-duty foil.
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    Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a bowl, cream butter or margarine, sugar, eggs and vanilla until light and fluffy. In a bowl, combine flour, baking soda and cocoa powder. Stir flour mixture into sugar mixture until evenly distributed.
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    Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in waxed paper or plastic wrap. Place in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
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    CHOCOLATE-WAFER COOKIES
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    Preheat oven to 350F (175C). Lightly grease 2 large baking sheets. Slice dough into 1/4-inch slices. Arrange slices on