Master White Sauce Mix
2 cup non fat milk
2 1/2 teaspoon salt
1 cup flour
1 cup butter OR margarine
1/8 teaspoon pepper
Combine dry milk, salt, pepper and flour in large bowl. Use a pastry blender, fork or two knives to cut the butter into the dry ingredients; work ingredients together until mixture resembles small peas.
Store in a tightly covered container and refrigerate OR measure out 1/2 cups of mixture into baggies and store this way but still refrigerate.
Makes about 5 1/2 cups or 10-11 applications
White Sauce
In a small saucepan combine 1/2 cup (one application) of the Master White Sauce Mix with 1 cup water. Stir constantly over medium heat until sauce thickens and bubbles.
Makes 1 cup white sauce
Egg Sauce
Make white sauce above, adding 2 sliced hard-cooked eggs
Cheese Sauce
Make white sauce above, adding 1/2 to 3/4 cups cubed or shredded cheese and 1/2 teaspoon dry mustard.