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 1/2x2 3/4" 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 2/3 c. 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 1/3 c. water and 4 cubes.) Farm Journals Freezing & Canning Cookbook,1978 MC formatted by Brenda Adams
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 1|
|Calories from Fat: 24 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 11.9mg||4 %|
|Sodium 336.9mg||12 %|
|Potassium 1144mg||30 %|
|Total Carbohydrate 111.9g||33 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 105.9g|
|Protein 30.9g||44 %|
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Calories per serving: 596
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