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2 c. flour
2 Tbsp. salt
1/2 tsp. ground white pepper
2 c. butter or margarine

Line 2 baking sheets with waxed paper; set aside.
Combine flour, salt and pepper; add butter or margarine and
cream until smooth. Do this in electric mixer of food proces-
sor. Drop by heaping tablespoons onto prepared baking sheets.
Place in freezer until butter balls are frozen. Remove frozen
balls and put in freezer containers or plastic bags. Label and
date. Return to freezer. Use within 6 months. Each ball
approximately 2 tablespoons.

Creamed Mushroom Sauce:
1 1/3 c. milk
4 butter balls
1 1/2 tsp. instant beef
bouillon granules
1 tsp. Worcestershire sauce
1/2 c. finely chopped fresh
In small saucepan, combine milk, butter balls, bouillon
granules and Worcestershire sauce. Use wire whisk to crush
butter balls. Stir over medium heat until smooth and thick-
ened. Stir in chopped mushrooms. Makes 1 2/3 cups to use in
place of condensed cream of mushroom soup. To make soup,
increase milk to 2 1/3 cups.

Creamed Celery Sauce:
3 Tbsp. water
1/2 c. finely chopped celery
1 1/3 c. milk
4 butter balls
1 1/2 tsp. instant vegetarian
bouillon granules
Combine celery and water in small saucepan. Cover and
cook over medium heat until celery is tender, about 4 minutes.
Drain if necessary. Set aside. In same saucepan, combine
milk, butter balls and bouillon granules; stir over medium heat
until smooth and thickened. Stir in cooked celery. Makes
2 1/3 cups.
To make celery soup, increase milk to 2 1/3 cups.
Celery sauce is good with green beans. I also add a little
onion to it.

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