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2 c Instant Nonfat Dry Milk OR 1 c Unbleached Flour
1 c Butter or Margarine
1 1/2 c Regular Non Fat Dry Milk
2 tsp Salt

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.


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.


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 tsp curry powder to thickened mixture. Enjoy.


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