(from Today's Parent, Apr 2003)

  *** All-purpose cream sauce ***
1 cup (250 mL) milk
2 tbsp (30 mL) all-purpose flour
1 tbsp (15mL) butter, softened

   In a blender, combine the milk, flour and butter. Blend until smooth, then pour into a 4 cup (1 L) microwave-safe glass measuring cup or bowl.
   Microwave on high power for 3 minutes, stopping to whisk the mixture every 30 seconds, until smooth and creamy. Season to taste with salt and pepper. Makes about 1 cup (250 mL) sauce.

--- Variation on a sauce ---
Mushroom: Sauté 1 cup (250 mL) Sliced mushrooms in 1 tbsp (15 mL) butter until tender (about 5 minutes). Stir into creamy sauce and microwave for another minute, until flavours blend.

Cheese: Add 1/2 cup (125mL) shredded cheddar (or other aged cheese) to the hot sauce after it has finished cooking. Stir until cheese has melted and sauce is smooth.
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  *** Tomoto sauce ***
2 tbsp (30 mL) olive or vegetable oil
2 cloves garlic, squished
1 28 oz (796 mL) can ground (or crushed) tomatoes
1 tsp (5 mL) dried oregano, crumbled
1 tsp (5 mL) dried basil, crumbled

Combine the oil and garlic in a medium saucepan and cook over medium heat until the garlic is softened -- about 2 minutes. Add the crushed tomatoes, oregano and basil. Cover and bring the mixture to a boil. Uncover the saucepan, lower the heat and simmer the sauce for about 30 minutes, or until slightly thickened. Season to taste with salt and pepper. Makes about 3 cups (750 mL) sauce.