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Anchovy Cheese Sauce For Vegetables

2 tb Butter (or marg.)
2 tb Flour, all-purpose
1 c Milk; hot
1 c Cheese, Cheddar; shredded
2 oz Anchovie fillets; drained and finely chopped

Melt butter in saucepan; stir in flour very carefully so that it does not lump. Remove from heat, and gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Stir in cheese and anchovies, reduce heat to low, and cook until cheese melts. Serve over hot cooked spinach, cauliflower, or asparagus.

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