------------- Recipe Extracted from Meal-Master (tm) Database --------------

    Title: White Sauce Mix
Categories: Master mix Sauces
 Servings:  1

     2 c  Instant Nonfat Dry Milk OR      1 1/2 c  Regular Non Fat Dry Milk
     1 c  Unbleached Flour                    2 t  Salt
     1 c  Butter or Margarine

 In a large bowl combine dry milk, flour, and salt.  Mix well.  With a
 pastry blender cut in butter or margarine until mixture resembles fine
 crumbs.  Lightly pack in a large airtight container.  Label White Sauce
 Mix and store in refrigerator.  Use within 2 months.  Makes about 1 quart
 of mix.

 TO MAKE BASIC WHITE SAUCE:

 Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water.  Combine in a small
 sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for
 thicker white sauce increase mix to 3/4 cup). Cook over low heat until
 smooth, tirring constantly.  Season with pepper, herbs, and spices.  Makes
 about 1 1/2 cups of sauce.

 VARIATIONS:

 Substitute milk, tomato juice or chicken or beef stock for all or part of
 the water.
 Cheese Sauce:  Add 1/2 to 1 cup Shredded Cheddar cheese after mixture
 thickens.  Stir until cheese is melted.
 Curry Sauce:  Add 1 t curry powder to thickened mixture.

-----------------------------------------------------------------------------