Preparation:

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. Store in refrigerator. Use within 2 months.

BASIC WHITE SAUCE MIX Preparation:

1/2 cup WHITE SAUCE MIX 1 cup cool water In a small saucepan, combine white sauce mix and water. For thinner sauce, drecrease 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.

CHEESE SAUCE Preparation:

Add 1.2 to 1 cup shreeded cheddar cheese after mixture thickens. Stir until cheese melts. CURRY SAUCE Add 1 teaspoon curry powder to thickened mixture.

CELERY SAUCE Preparation:

In a skillet sauté 1/4 cup chopped onion and 3/4 cup chopped celery, add to sauce.

CREAMY MUSHROOM SAUCE Preparation:

Add 1/2 cup chopped fresh mushrooms and 1 teaspoon Worcestershire sauce.

Yields:
Source:
Submitted by: Recipe Group Member
Date:

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