1 tbsp. butter
1/2 tsp. salt
1 tbsp. flour
1 cup undiluted Carnation Evaporated Milk
1/4 tsp. Worcestershire sauce
2 drops hot pepper sauce
4 slices (1/4 lb.) grated process Swiss cheese
2 tbsp. chopped pimiento

Makes 1 1/2 Cups

Recipe from Cooking with a Velvet Touch (1964)

Melt butter in saucepan over low heat.  Add salt and flour.  Stir until smooth.  Gradually add Carnation, Worcestershire and hot pepper sauce.  Cook over med. heat, stirring constantly until thickened, about 5 min.  Add cheese and pimiento and stir until cheese melts.  Serve sauce over broccoli or your favorite vegetable.