.
White Sauce
(makes 4 servings)
1 tb Betty's Butter
1 tb Arrowroot
1 C Evaporated Milk
1/8 ts Salt
1/8 ts White pepper
Heat butter in a small non-stick skillet, then in
arrowroot.
Gradually add milk, cook stirring until sauce thickens.
Stir in salt & pepper.
VARIATIONS: THICKER SAUCE...Add more butter and
more arrowroot for each cup of milk.
White Sauce Food Exchanges & Food Values:
Food Exchange per serving: 1 MILK EXCHAGE + 1/2 FAT
EXCAHNGE CAL: 108; CHO: 5mg; CAR:
15g; PRO: 137; SOD: 137mg; FAT: 3g;
.
 
Cheese Sauce
(makes 4 servings)
1 tb Betty's Butter
1 tb Arrowroot
1 C Evaporated Milk
1/8 ts Salt
1/8 ts White pepper
Heat butter in a small non-stick skillet, then in
arrowroot. Gradually add milk, cook stirring until sauce thickens.
Stir in salt & pepper.
Add 1/4 cup shredded low-fat cheese cook, stirring,
until melted.
Cheese Sauce Food Exchanges & Food Values:
Food
Exchange per serving: 1 MILK EXCHANGE + 1/2 FAT EXCAHNGE CAL:
108 CHO: 11mg;
CAR: 10g;
PRO: 7g; SOD: 291; FAT: 5g;
.
Basic Turkey Gravy
(makes 12-14 servings)
1 Package Neck, heart, gizzard from TURKEY giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 TURKEY liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
In a 3-quart saucepan, over high heat, place neck,
heart, gizzard, vegetables, and salt in enough water to cover. Heat to
boiling. Reduce heat to low; cover and simmer 45 minutes.
Add liver and cook 15 minutes longer. Strain both
into a large bowl; cover and reserve broth in the refrigerator.
To make gravy, remove the cooked turkey and roasting
rack from the roasting pan. Pour poultry drippings through a sieve into
a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir
until the crusty brown bits are loosened; pour the deglazed liquid/broth
into the 4-cup measure. Let the mixture stand a few minutes, until the
fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from
the poultry drippings into a 2-quart saucepan. Whisk flour and salt into
the heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains
on top of the poultry drippings. Add remaining broth and enough water to
the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth
mixture. Cook and stir, until gravy boils and is slighty thick.
Provides 14 servings at 1/4 cup per portion.
Calories: 47 Protein: 1 g
Sodium: 193 mg Cholesterol: 4 mg
Fat: 3 g Carbohydrates:
4 g
.
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