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CATEGORY CUISINE TAG YIELD
Dairy Greek Greek, Sauces 1 Servings

INGREDIENTS

Karen Mintzias
1 T Butter
1 T Flour
1 c Milk, warm
2 T Butter
2 T Flour
1 c Milk, warm
3 T Butter
3 T Flour
1 c Milk, warm
Salt & White pepper
Grated nutmeg

INSTRUCTIONS

To make the sauce, in a heavy saucepan melt the butter and heat
WITHOUT browning.  Using a wire whisk, stir in the flour. Cook for 1
to 2 minutes over low heat, then remove from the burner and gradually
stir in the warm milk.  Move the pan back to the heat and bring to a
boil, stirring steadily for a smooth sauce.  Add a pinch of salt and
white pepper, and grate a little nutmeg for a nice flavor. As a
general rule, thin white sauce is used for soups and sauces, medium
for pastitsio and moussaka and other au gratin dishes, and a thick
sauce for croquettes and souffles. From "The Food of Greece" by Vilma
Liacouras Chantiles.  Typed for you by Karen Mintzias  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1149
Calories From Fat: 742
Total Fat: 84.2g
Cholesterol: 241.7mg
Sodium: 354.4mg
Potassium: 1096.4mg
Carbohydrates: 71.1g
Fiber: 1.3g
Sugar: 37.3g
Protein: 29.7g


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