Melt butter; add flour; stir until moistened. Stir in remaining ingredients. Cook, stirring constantly, until mixture begins to bubble and thicken Pour sauce into 81/2 x41/2 x23/4 loaf dish. Freeze until consistency 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, combine 8 cubes and 1/4 cup water in saucepan. Heat and stir until smooth and thick. Keep hot over low heat-dont allow to boil. Use with 10 oz. package asparagus or broccoli. Farm Journals Freezing & Canning Cookbook,1978 MC formatted by Brenda Adams
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 10mg||0 %|
|Potassium 314mg||8 %|
|Total Carbohydrate 82.9g||24 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 77.9g|
|Protein 5.7g||8 %|
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Calories per serving: 347
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