1. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER USING WIRE WHIP; STIR
UNTIL SMOOTH.
2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
3. ADD MILK TO ROUX STIRRING CONSTANTLY.
4. ADD SALT. SIMMER 10 TO 15 MINUTES OR UNTIL THICKENED. STIR AS
NECESSARY. STIR IN CHEESE UNTIL BLENDED.
:
NOTE: CHEESE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE ACCORDING
TO INSTRUCTIONS ON CONTAINER.
Recipe Number: O00101
SERVING SIZE: 1/4 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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