| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookbook, Make ahead | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Flour |
| 1 | tb | Sugar |
| 2 | ts | Salt |
| 1 | ts | Nutmeg |
| 1/2 | ts | Lemon peel, grated |
| 3 | tb | Lemon Juice |
| 3/4 | c | Water |
| Few drops yellow food color |
INSTRUCTIONS
Melt butter; add flour; stir until moistened. Stir in remaining ingredients. Cook, stirring constantly, until mixture begins to bubble and thicken Pour sauce into 81/2 x41/2 x23/4 loaf dish. Freeze until consistency 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, combine 8 cubes and 1/4 cup water in saucepan. Heat and stir until smooth and thick. Keep hot over low heat-don't allow to boil. Use with 10 oz. package asparagus or broccoli. Farm Journal's Freezing & Canning Cookbook,1978 MC formatted by Brenda Adams <adamsfmle@sprintmail.com> NOTES : Cook sauce separately from vegetable. Spoon over asparagus or broccoli just before serving 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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