Melt margarine in saucepan. Add flour and cook, stirring constantly, until
mixture bubbles. Cook, stirring, an additonal 2 minutes.
Add skim milk and continue stirring until mixture comes to a boil and
thickens. Add seasonings. Remove from heat. Makes 1 cup. Serve with "Baked
Salmon Mousse" in this cookbook.
NEWSPAPER ARTICLE, FROM AMERICAN
HEART ASSOCIATION'S CULINARY
HEARTS KITCHEN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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