| 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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