Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Instant Nonfat Dry Milk 1 tb Margarine
Powder 2 tb Flour
1 c Water 1/8 ts White Pepper

Combine Milk Powder Water; Stir Well Set Aside. Melt Margarine in A
Small, Heavy Saucepan Over Medium Heat; Add Flour Pepper. Cook 1 Min.,
Stirring Constantly With A Wire Whisk. Gradually Add Milk, Stirring
Constantly. Cook, Stirring Constantly, An Additional 10 Min. OR Until
Thickened Bubbly. Cheese Sauce: Add 1/4 C. (1 Oz.) Shredded Cheddar
Cheese 1/8 t. Dry Mustard To Basic White Sauce. Cook Over Low Heat Just
Until Cheese Melts; Stir Constantly. 1 C. 24 Cal. Per t. Fat 0.8. Chol.1.
Mushroom Sauce: Saute 1/2 C. Chopped Mushrooms in 1 t. Melted Oleo1 Min.
Add Mushrooms, 1 T. Dry Sherry, 1/4 t. Dried Tarragon 1/8 t. Ground
Nutmeg To White Sauce. 1 C. 20 Cal. Per T. Fat 0.8. Chol. 1. Curry Sauce:
Saute 1/4 C. Chopped Onion in 1 t. Melted Oleo 2 Min.Combine First 9
Ingredients; Toss To Coat. Cover Chill 2 Hours.

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