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| 2 Teelöffel | salt |
| 3/4 Teelöffel | curry powder |
| 1/2 Teelöffel | onion powder |
| 2/3 Tasse | flour |
| 3/4 Tasse | Instant nonfat dry milk |
| 3/4 Tasse | water warm |
| 2 Esslöffel | parmesan grated |
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Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in milk and water. Stir in cheese.
Pour into 8 1/2x4 1/2x2 3/4" loaf dish. Freeze until consistency of ice cream. Cut into 32 cubes; remove to chilled tray. Freeze until solid. Package, label, date and return to freezer.
Recommended storage time: 1 month. To use, cook I-pint. Pkg. Frozen peas in 2/3 c. Lightly salted water until tender. Add 8 Curry Sauce Cubes. Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas. (For less sauce, use 1/3 c. Water and 4 cubes.)
Farm Journal's Freezing & Canning Cookbook, 1978 Mc formatted by Brenda Adams <adamsfmle@sprintmail.com>
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