Categories: Sauces 
      Yield: 1 servings 
  
    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.