| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Master mix, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Instant Nonfat Dry Milk OR |
| 1 |
c |
Unbleached Flour |
| 1 |
c |
Butter or Margarine |
| 1 1/2 |
c |
Regular Non Fat Dry Milk |
| 2 |
ts |
Salt |
INSTRUCTIONS
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.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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