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    WHITE SAUCE MIX


    List of Ingredients


    • 2 CUPS INSTANT NONFAT DRY MILK
    • 1 CUP UNBLEACHED FLOUR
    • 2 TEASPOONS SALT
    • 1 CUP BUTTER OR MARGARINE


    Instructions


    1. IN A LARGE BOWL COMBINE DRY MILK, FLOUR AND SALT. MIX WELL TO BLEND. WITH A PASTRY BLENDER CUT IN BUTTER OR MARGARINE UNTIL MIXTURE RESEMBLES FINE CRUMBS. ( THIS CAN BE DONE IN A FOOD PROCESSOR TO SAVE TIME).
    2. LIGHTLY PACK IN A LARGE AIRTIGHT CONTAINER OR JAR. STORE MIXTURE IN REFRIGERATOR. USE WITHIN 2 MONTHS.

    3. MAKES ABOUT 1 QUART OF MIX.
    4. TO MAKE BASIC WHITE SAUCE:

      USE 1/2 CUP OF WHITE SAUCE MIX AND 1 CUP OF COOL WATER. COMBINE IN A SMALL SAUCE PAN. COOK OVER LOW HEAT UNTIL SMOOTH STIRRING CONSTANTLY WITH A WIRE WHISK. SEASON WITH PEPPER, HERBS AND SPICES, IF DESIRED.
    5. MAKES ABOUT 1 1/2 CUPS OF SAUCE.
    6. THINER WHITE SAUCE:

      DECREASE THE MIX TO 1/4 CUP.

      THICKER WHITE SAUCE:

      INCREASE MIX TO 3/4 CUPS.
    7. VARIATIONS:

      SUBSTITUTE MILK, TOMATO JUICE, 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 TEASPOON CURRY POWDER TO THICKENED MIXTURE.


 

 

 


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