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WHITE SAUCE BUTTER BALLS 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 mushrooms 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |