Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups instant nonfat dry milk -- or 1 1/2 cups
-- regular nonfat dry
-- milk
1 cup all purpose flour
2 teaspoons salt
1 cup butter or margarine
Combine dry milk, flour and salt. Mix well. With a pastry blender cut in
butter or margarine until mixture resembles fine crumbs. Put in a large
airtight container. Store in refrigerator. Use within 2 months.
Makes 1 quart
TO BASIC WHITE SAUCE MIX
variations:
1/2 cup WHITE SAUCE MIX 1 cup cool water
In a small saucepan, combine white sauce mix and water. For thinner sauce,
decrease white sauce mix to 1/4 cup. For thick sauce, increase white sauce
mix to 3/4 cup. Cook over low heat until smooth, stirring constantly. Season
with pepper, herbs and spices if desired.
CHEESE SAUCE Add 1.2 to 1 cup shredded cheddar cheese after mixture
thickens. Stir until cheese melts.
CURRY SAUCE Add 1 teaspoon curry powder to thickened mixture.
CELERY SAUCE In a skillet saute 1/4 cup chopped onion and 3/4 cup chopped
celery, add to sauce.
CREAMY MUSHROOM SAUCE Add 1/2 cup chopped fresh mushrooms and 1 teaspoon
Worcestershire sauce.
MasterCook formatted by Martha Hicks using MC_Buster
