Magic Mix

Magic Mix is a white sauce variation you may make and use to moisten and flavor casserole dishes, vegetables or meat, and may be used in place of canned soups in many recipes. Made ahead and stored in refrigerator, it is fast, easy and economical.

1 1/3 cups (4 cups instant) nonfat dry milk powder
1 cup flour or 1/2 cup cornstarch
1 cup (2 sticks) margarine or butter

Combine dry milk, flour, and butter or margarine into a large bowl and mix until it looks like coarse ground corn meal. Keep this mix tightly covered in the refrigerator. Makes 5 cups.

White sauce with Magic Mix:
Makes 1 cup
2/3 cup magic mix
1 cup cold water
In saucepan combine Magic Mix and cold water. Stir rapidly over medium heat until it starts to bubble.

White sauce:
There are numerous white sauce variations you may make to moisten and flavor casserole dishes, vegetables, or meat. Try using these in place of canned soups. They are almost as fat and much more economical. The following chart gives the proportions for basic white sauces:

Thin:
1 cup water
1 tablespoon flour
3 tablespoons dry milk powder
1/4 teaspoons salt
1/8 teaspoon pepper
1 tablespoons butter or margarine

Medium:
1 cup water
2 tablespoons flour
3 tablespoons dry milk powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine

Thick:
1 cups water
4 tablespoons flour
3 tablespoons dry milk powder
1/4 teaspoons salt
1/8 teaspoon pepper
1 tablespoons butter or margarine

Bring 1/2 cup water to a boil. Blend the flour, dry milk powder, salt and pepper and beat into boiling water. Reduce heat, and cook one minute, stirring constantly. Add butter and stir.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 36)