Recipe - Make Ahead Frozen Curry Sauce Cubes

2 teaspoon Salt
Three fourths teaspoon Curry powder
One half teaspoon Onion powder
2/3 cup Flour
Three fourths cup Instant nonfat dry milk
Three fourths cup Warm water
2 tablespoon Parmesan cheese, grated

Melt butter; remove from heat. Add salt, curry and onion powders; stir to
dissolve. Add flour; stir until moistened. Gradually stir in milk and
water. Stir in cheese.

Pour into 8 1/2x4 1/2x2 3/4" loaf dish. Freeze until consistency of ice
cream. Cut into 32 cubes; remove to chilled tray. Freeze until solid.
Package, label, date and return to freezer.

Recommended storage time: 1 month. To use, cook Ipint. pkg. frozen peas in
2/3 c. lightly salted water until tender. Add 8 Curry Sauce Cubes. Stir and
continue cooking until sauce is smooth and thick. Do not overcook delicate
peas. (For less sauce, use 1/3 c. water and 4 cubes.)

Farm Journal's Freezing & Canning Cookbook,1978 MC formatted by Brenda
Adams adamsfmle@sprintmail.com
NOTES : A hint of curry enhances delicately flavored peas

Posted to MCRecipe Digest V1 #348

Recipe by: Farm Journal's Freezing & Canning Cookbook, 1978

From: Brenda Adams adamsfmle@sprintmail.com

Date: Fri, 20 Dec 1996 19:07:37 0800