|2 cups||Instant Nonfat Dry Milk OR|
|1 cup||Unbleached Flour|
|1 cup||Butter or Margarine|
|1½ cup||Regular Non Fat Dry Milk|
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 ½ cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to ¼ cup or for thicker white sauce increase mix to ¾ cup). Cook over low heat until smooth, tirring constantly. Season with pepper, herbs, and spices. Makes about 1½ cups of sauce.
Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add ½ to 1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry powder to thickened mixture.
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