Yield: 6 Servings
|1 cup||Skim milk (made from 1/3 cup instant dry milk)|
|1 dash||White pepper|
|½ teaspoon||Dried dill|
Melt margarine in saucepan. Add flour and cook, stirring constantly, until mixture bubbles. Cook, stirring, an additonal 2 minutes.
Add skim milk and continue stirring until mixture comes to a boil and thickens. Add seasonings. Remove from heat. Makes 1 cup. Serve with "Baked Salmon Mousse" in this cookbook.
NEWSPAPER ARTICLE, FROM AMERICAN HEART ASSOCIATION'S CULINARY
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .