INGREDIENTS

INSTRUCTIONS

In a large bowl combine dry milk, flour, and salt.  Mix well.  With a
pastry blender cut in butter or margarine until mixture resembles fine
crumbs.  Lightly pack in a large airtight container.  Label White Sauce
Mix and store in refrigerator.  Use within 2 months.  Makes about 1 quart
of mix.
  TO MAKE BASIC WHITE SAUCE:
Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water.  Combine in a small
sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for
thicker white sauce increase mix to 3/4 cup). Cook over low heat until
smooth, tirring constantly.  Season with pepper, herbs, and spices.  Makes
about 1 1/2 cups of sauce.
  VARIATIONS:
Substitute milk, tomato juice or chicken or beef stock for all or part of
the water.
Cheese Sauce:  Add 1/2 to 1 cup Shredded Cheddar cheese after mixture
thickens.  Stir until cheese is melted.
Curry Sauce:  Add 1 t curry powder to thickened mixture.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip

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