| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookbook, Make ahead | 1 | Servings | |
INGREDIENTS
| 2 | ts | Salt |
| 3/4 | ts | Curry powder |
| 1/2 | ts | Onion powder |
| 2/3 | c | Flour |
| 3/4 | c | Instant nonfat dry milk |
| 3/4 | c | Warm water |
| 2 | tb | Parmesan cheese, grated |
INSTRUCTIONS
Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in milk and water. Stir in cheese. Pour into 8 1/2x4 1/2x2 3/4" loaf dish. Freeze until consistency of ice cream. Cut into 32 cubes; remove to chilled tray. Freeze until solid. Package, label, date and return to freezer. Recommended storage time: 1 month. To use, cook I-pint. pkg. frozen peas in 2/3 c. lightly salted water until tender. Add 8 Curry Sauce Cubes. Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas. (For less sauce, use 1/3 c. water and 4 cubes.) Farm Journal's Freezing & Canning Cookbook,1978 MC formatted by Brenda Adams <adamsfmle@sprintmail.com> NOTES : A hint of curry enhances delicately flavored peas Posted to MC-Recipe Digest V1 #348 Recipe by: Farm Journal's Freezing & Canning Cookbook, 1978 From: Brenda Adams <adamsfmle@sprintmail.com> Date: Fri, 20 Dec 1996 19:07:37 -0800
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