PEPPERY BLUE CHEESE SAUCE
1 tbsp. butter or margarine
1 tbsp. all-purpose flour
3/4 c. milk
1/2 c. crumbled Blue cheese
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
In 1 quart saucepan over medium heat, into hot butter or margarine, stir
flour until blended. Gradually stir in milk and cook, stirring
constantly, until mixture is thickened. Remove mixture from heat; stir
in cheese and remaining ingredients. Serve hot over grilled steak, lamb,

beef patties or lamb chops.Yield: 1 cup of sauce.