White Sauce Mix
"From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958"
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
2 qts
ingredients
directions
- Combine with pastry blender until it is the consistency of coarse corn meal.
- Store in airtight jars in refrigerator.
- Makes about 2 quarts medium sauce.
-
TO USE:
- Measure mix into sauce pan; add water and cook until thickened, adding seasonings as desired.
-
For each 1 cup water, use:
- Thin sauce: 1/4 c mix.
- Medium sauce: 1/2 c mix.
- Thick sauce: 3/4 c mix.
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RECIPE SUBMITTED BY
I've grown up in the southern USA where everything is fried or covered with Velveeta (unless we're talking about plain vegetables, which are flavored with bacon drippings). While I do enjoy some of that, much of my cooking adventure has been discovering healthier foods that I can feel good about giving my children some day.
While some of my recipes may be quite unhealthy, I try to avoid an excess of sodium, creams, or highly processed foods.
You will not find any of the following in any of my recipes:
~"Accent seasoning" = MSG
~Artifical sweeteners = saccharin, aspartame, or sucralose
~Margarine. Please use real butter!
~"Processed cheese food" = Velveeta
That said... I hope you enjoy my recipes! There may not be many of them for quite some time, as most of my favorite dishes came from Zaar in the first place. Thanks to all of you who have posted the wonderful dishes we now use in our home.
