------------- 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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