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White sauce MIX -RECIPE-

      Here's another one:

      White Sauce Mix

      Master Mixes Index

      2 c Instant Nonfat Dry Milk OR1 c Unbleached Flour1 c Butter or Margarine1 1/2 c Regular Non Fat Dry Milk2 ts
      SaltIn 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, stirring 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.