Preparation / Directions:
1. combine dry milk, flour, and salt. Mix well with a wire whisk.
2. With a pastry cutter, cut in butter or margarine until mixture is crumbly.
3. Put in a large airtight container. Label with date and contents and store in refrigerator.
4. Use within 2 months. Makes 1 quart white sauce mix.
Use in: Basic White Sauce, Cream of Chicken Soup, Eastern Corn Chowder, Hearty New England Clam Chowder, Potatoes Au Gratin Broccoli Cheese Soup in Bread Bowls, Broccoli and Ham Rolls, Sunday Chicken, Swedish Meatballs
Lu's Notes: Also a great substitute for Cream of anything soup in casserole
|
