Sauces: White 03 by Recipe Cottage

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	White 03

		White Sauce 1 tbs margarine or butter 1 tbs all-purpose flour 1/8 tsp salt Dash pepper 3/4 cup milk In a small saucepan melt margarine or butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Makes 3/4 cup (twelve 1-tbs servings). Low-Calorie White Sauce Prepare as above, except omit margarine or butter and substitute skim milk for the milk. In a screw-top jar combine flour, salt, pepper, and milk. Shake till blended. Cook as above. Almond Sauce Prepare as above, except toast 1/4 cup slivered almonds in melted margarine or butter. Omit salt and add 1 tsp instant chicken bouillon granules with the flour. Serve with vegetables or fish. Makes 1 cup. (sixteen 1-tbs servings). Cheese Sauce Prepare as above, except omit salt. Over low heat, stir 3/4 cup shredded process Swiss, American or Gruyere cheese or 1/4 cup crumbled Blue chees into cooked sauce till melted. Serve with vegetables. Makes about 1 cup. (sixteen 1-tbs servings). Curry Sauce Prepare as above, except cook 1/2 to 1 tsp curry powder in the melted margarine or butter for 1 minute. If desired, stir 1 tbs chopped chutney into the cooked sauce. Serve with fish and poultry. Herb-Garlic Sauce Prepare as above, except cook 1 clove garlic, minced in the melted margarine or butter. Stir in 1/4 tsp caraway seed or celery seed, or dried basil, oregano, or sage, crushed with the flour. Serve with vegetables or poultry. Lemon-Chive Sauce Prepare as above, except stir in 1 tbs snipped chives and 1/2 tsp finely shredded lemon peel with the flour. Serve with vegetables, poultry, or fish. Mexicali Sauce Prepare as above except cook 1/2 tsp chili powder in melted margarine or butter for 30 seconds. Stir 2 tbs diced green chili peppers into cooked sauce. Serve with beef or pork. Parmesan Sauce Prepare as above except omit salt. Over low heat, stir 1/4 cup grated parmesan cheese into cooked sauces till melted. Serve with beef, pork, poultry, or vegetables. Sherry Sauce Prepare as above except stir 1 to 2 tbs dry sherry or dry white wine into cooked sauce. Serve with veal.