2 c Carnation instant dry milk
1 c Unbleached flour
2 ts Salt
1 c Butter
In a large bowl combine dry milk, flour, and salt. Mix well. With a
pastry blender cut in butter until mixture resembles fine crumbs.
Lightly pack in a large airtight container. Label and store in
refrigerator.
Use within 2 months.
To Make Basic White Sauce:
Use 1/2 cup White Sauce Mix and 1 cup of cool water. Combine in a
small saucepan (thicker white sauce increase mix to 3/4 cup). Cook
over low heat until smooth, stirring constantly. Season with
pepper, herbs, and spices.
Yield: 1-1/2 Cups
Variations:
Substitute milk, tomato juice, or chicken or beef stock for all or
part of the water.
To make a dry mix that does not need refrigeration use
ButterBuds(R) - 2 envelopes or 1/4 cup "sprinkles" for the real
butter.
Cheese Sauce:
Add 1/2 to 1 cup shredded cheddar cheese after mixture thickens.
Stir until cheese is melted.
