Recipe - Dill Sauce

2 tablespoon Margarine
2 tablespoon Flour
1 cup Skim milk (made from 1/3 cup
instant dry milk)
One fourth teaspoon Salt
1 ds White pepper
One half teaspoon Dried dill

Melt margarine in saucepan. Add flour and cook, stirring constantly, until
mixture bubbles. Cook, stirring, an additonal 2 minutes.

Add skim milk and continue stirring until mixture comes to a boil and
thickens. Add seasonings. Remove from heat. Makes 1 cup. Serve with "Baked
Salmon Mousse" in this cookbook.

NEWSPAPER ARTICLE, FROM AMERICAN

HEART ASSOCIATION'S CULINARY

HEARTS KITCHEN

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.