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. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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|Serving Size: 1 Serving (901g)|
|Recipe Makes: 1|
|Calories from Fat: 3290 (68%)|
|Amt Per Serving||% DV|
|Total Fat 365.5g||487 %|
|Saturated Fat 122.4g||612 %|
|Monounsaturated Fat 143.5g|
|Polyunsanturated Fat 82.4g|
|Cholesterol 454.7mg||140 %|
|Sodium 1842.9mg||64 %|
|Potassium 5998.6mg||158 %|
|Total Carbohydrate 270.4g||80 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 263.8g|
|Protein 131.1g||187 %|
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Calories per serving: 4841
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