2 tsp. corn oil margarine or butter
1 T. all-purpose flour
12 oz. canned evaporated skim milk, heated to simmering
1/4 tsp. salt

Melt the margarine or butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 2 full minutes, being careful not to brown the flour. Remove from the heat and add the simmering milk, stirring constantly with a wire whisk. Add the salt and return the sauce to low heat. Cook slowly, stirring occasionally, for about 20 to 30 minutes, or until thickened.

Yield: 1 1/4 C.
Serving Size: 1/4 C.
Calories: 72
Fat: 2 g