Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Isn't this a rhue? Or do I have that wrong? Very handy to have around, yes. I remember my great-grandmother always mixing up a rhue as she cooked, and for awhile she was a pro, cooked for her own trucker's restaurant. On Monday, September 9, 2002, at 03:54 PM, wrote: > 2 cups instant non-fat dry milk > I cup all-purpose flour > 2 teaspoons salt > I cup butter or margarine > > Directions: Combine dry milk, flour, and salt. Mix well. With a pastry > cutter, > cut in butter or marg until mixture resembles coarse crumbs. Store in > large > airtight container. Label and date with contents. Keep in refrigerator. > Use > within 2 months. Makes 1 quart White Sauce Mix. > " I will defend my rights and those of others too weak to fight " --common phrase stitched on many scottish lass' samplers from the 1700's and earlier Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 , The Stewarts <stews9@c...> wrote: > Isn't this a rhue? Or do I have that wrong? Very handy to have around, > yes. I remember my great-grandmother always mixing up a rhue as she > cooked, and for awhile she was a pro, cooked for her own trucker's > restaurant. ~*~*~*~*~*~*~*~*~*~*~*~*~ This is similar, though not exactly. Traditional rhue is made by heating butter and flour in a pan until it bubbles. Then rapidly whisking in milk to make sure there are no lumps. The results are the same... a thick white sauce. Making the traditional rhue takes more practice as you can scorch the flour, end up with lumps or what have you; this white sauce recipe is more fool-proof. :-) ~ P_T ~ There is no disguise that can for long conceal love where it exists or simulate it where it does not. -Francois de La Rochefoucauld Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 On Tue, 10 Sep 2002 16:00:49 -0000, you wrote: >This is similar, though not exactly. Traditional rhue is made by heating butter >and flour in a pan until it bubbles. Then rapidly whisking in milk to make sure >there are no lumps. The results are the same... a thick white sauce. It's 'roux', btw. You can use oil just as well as butter for roux. And if anyone does want to make roux, it's foolproof *if* you do it in the microwave. Pat -- Pat Meadows Books, books, lovely books! Great reading! Used books at very reasonable prices. http://www.wellsborocomputing.com/books.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 , Pat Meadows <pat@m...> wrote: > It's 'roux', btw. > > You can use oil just as well as butter for roux. And if > anyone does want to make roux, it's foolproof *if* you do it > in the microwave. > > Pat ~*~*~*~*~*~*~*~*~*~ Roux! That's it.... I knew the spelling looked off. *lol* Rue the day I ever bother to check my dictionary. ;-) Thanks! ~ P_T ~ Love is never lost. If not reciprocated, it will flow back and soften and purify the heart. -Washington Irving, writer (1783-1859) Quote Link to comment Share on other sites More sharing options...
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