| 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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