Make ahead frozen curry sauce cubes
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter; or regular margarine |
| 2 | teaspoons | Salt |
| ¾ | teaspoon | Curry powder |
| ½ | teaspoon | Onion powder |
| ⅔ | cup | Flour |
| ¾ | cup | Instant nonfat dry milk |
| ¾ | cup | Warm water |
| 2 | tablespoons | Parmesan cheese; grated |
Directions
Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in milk and water. Stir in cheese. Pour into 8 1/2x4 1/2x2¾" loaf dish. Freeze until consistency of ice cream. Cut into 32 cubes; remove to chilled tray. Freeze until solid. Package, label, date and return to freezer.
Recommended storage time: 1 month. To use, cook I-pint. pkg. frozen peas in ⅔ cup lightly salted water until tender. Add 8 Curry Sauce Cubes. Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas. (For less sauce, use ⅓ cup water and 4 cubes.)
Farm Journal's Freezing and Canning Cookbook,1978 MC formatted by Brenda Adams <adamsfmle@...>