Recipe - Make Ahead Lemon Butter Sauce Cubes

One fourth cup Flour
1 tablespoon Sugar
2 teaspoon Salt
1 teaspoon Nutmeg
One half teaspoon Lemon peel, grated
3 tablespoon Lemon Juice
Three fourths cup Water
Few drops yellow food color

Melt butter; add flour; stir until moistened. Stir in remaining
ingredients. Cook, stirring constantly, until mixture begins to bubble and
thicken Pour sauce into 8One half x4One half x2Three fourths loaf dish. Freeze until
consistency 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, combine 8 cubes and One fourth cup water in saucepan. Heat and stir until
smooth and thick. Keep hot over low heatdon't allow to boil. Use with 10
oz. package asparagus or broccoli.

Farm Journal's Freezing & Canning Cookbook,1978 MC formatted by Brenda
Adams adamsfmle@sprintmail.com
NOTES : Cook sauce separately from vegetable. Spoon over asparagus or
broccoli just before serving

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