White Sauce Mix *(GOOD)*

By carvalhohm

Ingredients

• 2 cups instant nonfat dry milk, or 1 1/2 cups regular nonfat dry milk
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 cup butter or margarine

Preparation

Step 1

Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator. Use within 2 months. Makes 1 quart White Sauce Mix.

Basic White Sauce:
1/2 cup White Sauce Mix (above)
1 cup cool water
Pepper, herbs and spices, if desired

In a small saucepan, combine white sauce mix and water.

For thinner sauce, decrease White Sauce Mix to 1/4 cup.

For thick sauce, increase White Sauce Mix to 3/4 cup.

Cook over low heat until smooth, stirring constantly. Season with pepper, herbs and spices, if desired. Makes 1 1/2 cups sauce.

Add 1 cup cooked vegetables and cream your own cream soups.