Sour Cream Sauce

  • 2 Tbsp melted butter or oleo stirred in 2 Tbsp flour
  • 1/2 cup water
  • 1/2 cup commercial sour cream
  • 1 tsp horseradish
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/8 tsp pepper

Heat

Good on hamburgers, broiled steak or fried chicken. Try also on broccoli, asparagus.

1 cup

Raisin Sauce

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1/4 cup sugar
  • 1 Tbsp flour
  • juice of 1 orange
  • 1 cup boiling water
  • 1/4 cup raisins
  • 1 Tbsp butter

Boil slowly till thick

Especially good on baked ham

Quick Mushroom Sauce

  • 1 can undiluted condensed Cream of Mushroom soup
  • 2 Tbsp butter or oleo
  • 1/3 cup milk or sherry or cooking sherry, heated

Add:

  • 1/2 cup drained canned mushrooms
  • 1/4 cup grated cheese or pinch cury

Nice on hamburgers or chops. Also on chicken, fish, green beans, cauliflower, etc.

Makes 1 1/2 cups

Low Calorie Sauce

3 calories to 1 Tbsp

Combine in top of double boiler:

  • 2 Tbsp cornstarch
  • 1/4 tsp salt

Mix together:

  • 2 tsp Sucaryl
  • 1 cup water
  • 1 1/2 tsp flavoring

Add liquid slowly to the cornstarch till well mixed. Cook and stir over boiling water till thickened.

Serve Warm

Sauce becomes very thick when cool

 

Cheese Sauce

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1/2 stick oleo
  • 1 stick garlic cheese
  • 4 oz American process cheese
  • 2 Tbsp flour
  • 1/2 cup milk

Melt and add in:

  • 3 chopped green onions
  • diced bell green pepper, optional
  • salt and pepper to taste
  • dash of Tabasco
  • 1/2 tsp Worcestershire

Spread on half of hot baked Idaho potatoes.

Cream Sauce – Medium White Sauce

  • 2 Tbsp butter or oleo, melted over low heat in sauce pan;
  • 2 Tbsp flour (or may use only 1 1/2 Tbsp)
  • speck of pepper
  • 1/2 tsp salt
  • dash of paprika

Stir till blended, smooth. Slowly add 1 cup milk or part milk and part light cream; stirring constantly to avoid lumps. Cook, stirring, till smooth and thickened.

1 cup

THIN: Reduce butter and flour to 1 Tbsp each

THICK: Increase butter and flour to 1/4 cup each.