Basic Cream White Sauce

Ok, after eating "clean" for so long those canned cream soups are really gross, I just can't do it, so here are some easy alternatives.

MEDUIM (1 cup)
2 Tablespoons butter
2 Tablespoons all purpose flour
¼ teaspoon salt
1 cup milk

THICK (1 cup)
3 Tablespoons butter
4 Tablespoons all purpose flour
¼ teaspoon salt
1 cup milk

THIN (1 cup)
1 Tablespoon butter
1 Tablespoon all purpose flour
¼ teaspoon salt
1 cup milk

Note: try arrowroot powder instead of flour. I even substitute the butter with Wildtree Butter Grapeseed oil to get a better fat in our diet.

Directons:
Melt butter in saucepan over low heat.
Blend in flour, salt, and dash of white pepper if desired.
Whisk in milk all at once. NO LUMPS
Cook quickly, stirring constantly until mixture thickens and bubbles.

For cream soups add you flavor; use celery, mushrooms, asparagus, chicken, etc.

For cream of chicken soup you can use 1/2 cup milk and 1/2 cup chicken broth.

You can also try it with shredded cheese to make a cheesey sauce.

Fresh Food Tips

All Natural products are better for you because they don't have the nasty petroleum preservatives but they don't stay fresh as long.

You can keep Chips, Crackers & pretzels stay fresh longer in the freezer.

No thawing necessary