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1 T. Butter<\/span><\/p>\n 1 T. Flour<\/span><\/p>\n 1\/8 tsp. Salt<\/span><\/p>\n Dash Pepper<\/span><\/p>\n 3\/4 C. Milk<\/span><\/p>\n <\/span><\/p>\n In small saucepan melt butter. Stir in flour, salt and pepper. <\/span>Add milk all at once. <\/span>Cook and stir until thickened and bubbly. <\/span>Cook and stir one minute longer.<\/span><\/span><\/p>\n <\/span><\/span><\/p>\n Almond Sauce<\/span><\/strong>: Cook as above, except add 1\/4 C. Slivered Almonds with melted butter. <\/span>Omit salt, and add 1 tsp. chicken bullion granules with the flour.<\/span><\/span><\/p>\n <\/span><\/span><\/p>\n Cheese Sauce<\/span><\/strong>: Prepare as above, but omit salt. <\/span>Over low heat, stir 3\/4 C. shredded cheese into cooked sauce. <\/span>Continue stirring until melted. <\/span><\/span><\/span><\/p>\n <\/span><\/span><\/p>\n Herb-Garlic Sauce:<\/span><\/strong> Cook 1 clove minced garlic in melted butter. <\/span>Stir in 1\/4 tsp. chosen herb with the flour (basil, caraway, oregano, celery seed, sage).<\/span><\/span><\/p>\n <\/span><\/span><\/p>\n Lemon-Chive:<\/span><\/strong> <\/span>Stir in snipped chives and grated lemon peel with the flour.<\/span><\/span><\/p>\n <\/span><\/span><\/p>\n Parmesan Cheese<\/span><\/strong>: Omit salt. <\/span>Stir in 1\/4 C. Parmesan cheese into cooked sauce until melted.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 1 T. Butter 1 T. Flour 1\/8 tsp. Salt Dash Pepper 3\/4 C. Milk In small saucepan melt butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute longer. Almond Sauce: Cook as above, except add 1\/4 C. Slivered Almonds with melted butter. Omit salt, and add 1 tsp. chicken bullion granules with the flour. Cheese Sauce: Prepare as above, but omit salt. Over low heat,…<\/p>\n