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Cream Sauce Mix For Vegetables Recipe

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This recipe for Cream Sauce Mix For Vegetables, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Jones Bamford
Added: Tuesday, August 28, 2007


1/2 c Butter
1/2 c Flour
1/2 c Nonfat Dry Milk Powder
2 T Onion Powder
2 t Salt
1/4 t Pepper

Cut butter into the flour along with remaining ingredients, until mixture is very crumbly. Refrigerate or, if desired, keep in the freezer along with frozen vegetables with which the mixture is used.

To Use:
Combine 2 cups of vegetables with 1/2 cup water and bring to boil.
Cover pan and cook vegetables until they are tender but still crisp.
Length of time will depend on the vegetables. Stir in 3 tablespoons of
sauce mix and cook, stirring until sauce thickens. Season to taste with
salt. Serve.

Personal Notes:
Personal Notes:
Vegetables and sauce can be seasoned with herbs: peas with oregano;
green beans with basil; carrots with dill. Allow 3/4 teaspoon dried
herb for each 2 cups of vegetables; 2 to 2 1/2 teaspoons fresh herbs.




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