* Exported from MasterCook *
Dry Master Cream Sauce Mix
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
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1 cup instant nonfat dry milk
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients together. Store in an airtight container labeled with name and date.
Yields: 1 1/4 cups (makes 1 3/4 cups sauce, about 7 one-quarter cup servings).
Shelf Life: 1 year for dry mix.
AuthorNote: Add your flavor of choice to this basic sauce recipe as it will not taste great on its own. (See the following recipes for choices.) When you are ready to use, add more cream, cream cheese, gravy or other flavoring to make this own signature cream-style sauce. The dry milk gives it a creamy taste and look and the cornstarch thickens the sauce. When you use this cream base to make other sauce varieties, remember, some added ingredients, such as fresh vegetables, release water when they are cooked. The water will thin the sauce. Adding noodles and rice will thicken the sauce. Simply adjust by stirring in more water to thin or more cornstarch to thicken. If you increase this recipe, add approximately 1/2 cup water to every 1 1/4 cups Dry Master Cream Sauce Mix. this recipe amount will equal 1 3/4 cups prepared cream sauce.
ALFREDO SAUCE
1 3/4 cups prepared cream sauce
1 teaspoon garlic powder
1/2 cup cream cheese (makes it creamier)
1/2 cup grated Parmesan cheese
In a large saucepan, heat and stir until smooth and creamy. Pour over fresh-cooked pasta of choice.
Yields: approx. 2 3/4 cups (5 generous one-half cup servings).
Shelf Life: 3 to 4 days in refrigerator.
AuthorNote; add 1/2 water to every 1 1/4 cups Dry Master Cream Sauce Mix. This will equal 1 3/4 cups prepared cream sauce.
CHEESE SAUCE
1 3/4 cups prepared cream sauce
1/4 cup powdered cheese
1 tablespoon butter
Heat and stir until smooth and creamy. Mix with macaroni or noodles of choice.
Yields: approx. 2 cups (4 one-half cup servings).
Shelf Life: 3 to 4 days in the refrigerator.
AuthorNote: Make your own macaroni and cheese and save money over the store-bought, over-packaged macaroni and cheese. Powdered cheese can be ordered off the Internet or purchased from a store near you. It's a great stock item for your pantry. Use it in this recipe and for flavoring popcorn, adding to soup mixes, etc.
MEAT CREAM SAUCE OR GRAVY
1 3/4 cups prepared cream sauce
1/2 cup meat drippings, separated from the fat
OR
1 1/2 teaspoons meat-flavored bouillon
Heat and stir until smooth and creamy. You may need to dissolve the bouillon in a small amount of water before adding to the sauce.
Yields: approx. 2 cups
Shelf Life: 3 to 4 days in the refrigerator.
AuthorNote: Add cooked onion (or dried onion pieces) and mushroom chunks for flavor and texture. The sauce will thin from the added meat drippings, so add more cornstarch if needed.
Source:
"Quick-Fix Healthy Mix: 225 Healthy and Affordable Mix Recipes to Stock Your Kitchen by Casey Kellar and Nicole Kellar-Munoz, 2009."
S(Formatted by Chupa Babi):
"April 2010"
Yield:
"1 1/4 cups dry mix"
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Per Serving (excluding unknown items): 80 Calories; trace Fat (1.6% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 168mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0
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Group Owner/Moderator
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