INGREDIENTS

  • 2 cups dry milk
  • 1 cup flour
  • 1 cup butter

DIRECTIONS

  1. Combine with pastry blender until it is the consistency of coarse corn meal.
  2. Store in airtight jars in refigerator.
  3. Makes about 2 quarts medium sauce.
  4. TO USE:.
  5. Measure mix into sauce pan; add water and cook until thickened, adding seasonings as desired.
  6. For each 1 cup water, use:.
  7. Thin sauce: 1/4 c mix.
  8. Medium sauce: 1/2 c mix.
  9. Thick sauce: 3/4 c mix.