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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.

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