I did a google search for white cheese sauce and found a few that sounded good. Sorry that I don't have a tried and true recipe, but I plan to try this first one, "Mexican White Cheese Dip" for a party I am having next weekend. Mexican White Cheese Dip INGREDIENTS: 1 cup cheese (Monterey Jack, Asadero or Chihuahua)shredded fine 4 oz. green chiles 1/4 cup Half & Half 2 tablespoon onion, chopped fine 2 teaspoons ground cumin 1/2 teaspoon salt 1 serrano pepper, chopped fine (optional) 1 tablespoon fresh cilantro, chopped fine (optional) DIRECTIONS: Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. White Beer-Cheese Dip 6 cups shredded Asadero cheese 1 small onion finely chopped 1 t. tabasco sauce or other commercial hot sauce 2-3 jalapenos, seeded and chopped very fine 2 T. prepared horseradish 2 cloves garlic finely chopped 1 cup beer Combine all ingredients in a crockpot and stir. Cook on low until all ingredients are melted together. Stir again and serve hot with warm homemade corn tortilla chips-for that restaurant taste. Chile Con Queso (Chiles with Cheese) 1 cup shredded Monterey Jack 1 4 oz. can chopped, green chiles, drained 1/4 cup half and half 2 Tbls onion, finely chopped 2 tsp ground cumin 1/2 tsp salt Heat all over low heat, stirring constantly, until cheese melts. Serve with tortilla chips.

I found this Mac & Cheese recipe awhile back on the web,and it's the best recipe I've tried yet. ~Mac & Cheese~ 1 cup cooked macaroni 1 cup cottage cheese 1 cup sour cream 1 cup sharp cheddar cheese 1 cup Velveta cheese,cut up in cubes. Mix all ingredients,Bake at 350 degrees for about 45 minutes,til bubbly. If desired,sprinkle crushed Ritz cracker crumbs over top. I make this in individual casseroles,and I have frozen them very succesfully. Dotty

It works fine. I have frozen and used cream cheese pastry dough...didn't seem to have any difference in it. Making those Tassies..you will have baked them and then frozen..correct...so that you'll only need to thaw out for a few hours to eat... ~well that's how I'd handle those...:o) But I have also frozen creamcheese butter pastry dough...pre baking...seems to hold up fine.

Great idea, Woodie: serving it with steak. I have ordered a blue cheese crust before in a steakhouse, it makes sense to have it as a sauce, though it had not occurred to me before. As far as the recipe, I'll answer my own post! I had all the ingredients, so couldn't wait. I have to say, it turned out really well. I have not actually tasted the Trader Joe's version, but mine was good. I have a George Foreman Grill, so cooked the chicken strips on that. A real grill would be good, too, or some other cooking process that is similar to grilling. 2 Chicken breasts, cut up into strips (marinate for 10 minutes or more, in 1/4 cup lemon juice, dash lemon pepper, 1 T Italian seasoning, 1 T paprika). Drizzle with olive oil right before cooking. 2 onions, sliced 2 red or green peppers 1/3 to 1/2 pound sliced Portabella mushrooms (the mushrooms are critical to the flavor) 1/2 lb. Gorgonzola cheese, crumbled or chopped 4 to 6 cloves garlic, minced (if you're not a real garlic lover, use the smaller quantity) 1/4 cup of grated parmesan. Italian parsley, optional, chopped Cooked pasta Grill the marinated chicken on the George Foreman grill. Sauce base: Melt 2 T butter in a shallow pan. Make a white sauce with 2-3 T of flour stirred into 1 cup milk. Cook until thickened: add black pepper, garlic salt, and minced garlic. Simmer on very low heat, adding more milk as needed to maintain a consistence that can coat the chicken. Add the chopped Gorgonzola cheese, and about 1/4 cup of grated parmesan. Let cheeses melt, keep warm. Gorgonzola may not melt completely, but appear chunky in the sauce. Saute the onions in olive oil, until lightly caramelized; after them the peppers: remove to a plate. Saute the mushrooms until browned. Put them all back in the pan. Put the cooked chicken in a large shallow serving bowl, add the onions/peppers/mushrooms. Pour the cheese sauce over, and toss to coat all lightly. Or toss them all together in the larger of the saute pans. Add chopped parsley. Serve over Pasta.