------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: White Sauce Mix
Categories: Master mix Sauces    
  Servings:  1

      2 c  Instant Nonfat Dry Milk OR      1 1/2 c  Regular Non Fat Dry Milk 
      1 c  Unbleached Flour                    2 t  Salt 
      1 c  Butter or Margarine           
 
  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 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, tirring constantly.  Season with pepper, herbs, and spices.  Makes
  about 1 1/2 cups of sauce.
  
  VARIATIONS:
  
  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 t curry powder to thickened mixture.
 
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