2 cups all purpose flour 2
2 cups softened butter
2 TBSP salt
1/2 tsp white pepper
Combine ingredients until smooth. Drop heaping TBSP on waxed lined baking sheet and freeze until firm, then store in freezer. Makes about 28 balls.
BASIC WHITE SAUCE
I, 2 or 3 WHITE SAUCE BUTTER-BALLS,
I cup cold milk
To make thin white sauce: In a small saucepan, combine 1 WHITE SAUCE BUTTER-BALL and milk. Use a wire whisk to crush butter-ball. Stir constantly over medium heat until mixture is smooth and slightly thickened. To make medium white sauce: Prepare as above using 2 WHITE SAUCE BUTTER-BALLS. To make thick white sauce: Prepare as above using 3 WHITE SAUCE BUTTER-BALLS. Makes about 1 cup.
Variations on the white sauce~
A la King Sauce: Saute 2 tablespoons finely chopped green pepper in 2 teaspoons butter . Add sauteed green pepper and 2 tablespoons chopped, canned pimiento to medium white sauce. (NOT SURE IF THESE ARE APPROVED)
Creamy Rich Sauce: Substitute heavy cream for half of the milk in medium white sauce.
Onion Sauce: Saute I thinly sliced large onion in 2 tablespoons melted butter Add to medium white sauce.
Curry Sauce: Add I teaspoon curry powder to medium white sauce.
Herb Sauce: Add I tablespoon crushed dried parsley and 1-1/2 teaspoons crushed dried dill weed to medium white sauce.
Cheese Sauce: Add I cup shredded Cheddar cheese to medium white sauce. Stir until cheese melts: do not boil.
CREAMED CELERY SAUCE
3 tablespoons water
1/2 cup finely chopped celery
1-1/3 cups milk
4 WHITE SAUCE BUTTER-BALLS,
In a small saucepan, combine Water and celery. Cover; cook over medium heat until celery is tender, about 4 minutes. Drain if necessary; set aside. In same small saucepan, combine milk, WHITE SAUCE BUTTER-BALLS and bouillon granules. Use a wire whisk to crush butter-balls. Stir constantly over medium heat until mixture is smooth and thickened. Stir in cooked celery. Makes about 1-2/3 cups.
CREAMED CHICKEN SAUCE
1-1/3 cups milk
4 WHITE SAUCE BUTTER-BALLS,
1/4 teaspoon ground tarragon
1/4 teaspoon celery salt
In a small saucepan, combine milk, WHITE SAUCE BUTTER-BALLS, tarragon, celery salt, onion powder and bouillon granules. Use a wire whisk to crush butter-balls. Stir constantly over medium heat until mixture is smooth and thickened. Stir in chicken. Makes about 1-2/3 cups.