CASSEROLE SAUCES

Casserole sauces are a healthier choice to "cream of" soups for your dishes. The canned soups do offer convenience. The down side is they are high in sodium some have msg (monosodium glutamate) and various chemical flavor enhancers. By using these casserole sauces you will have less unknowns and more control over what you feed your family.

blueberry sauce

1 cup sugar

1 cup water

2 tbsp corn starch

1 tbsp butter

1 cup blueberries

In a medium size sauce pan over medium heat combine water, sugar, corn starch, and butter. bring to a boil for 3 minutes and while stirring add buleberries. Reduce heat and simmer for 9 to 10 minutes until berries open.

white sauce

4 tbsp butter

1/4 cup flour (all purpose)

1/2 tsp salt

1/4 tsp pepper

1 cup hot milk

1. Melt butter in a medium sauce pan over medium heat. Stir in flour, salt, pepper, and cook for 3 minutes until smooth.

2. Add hot milk and whisk keeping smooth and limp free. Bring to a boil reduce heat and cook until thickened. Use hot or refrigerate until needed.

egg sauce

1 cup milk

2 lg eggs

1/2 tsp salt

1/4 tsp pepper

1. Mix eggs, milk, salt and pepper together in a medium bowl and pour over unbaked casserole

cheese sauce

4 tbsp butter

1/4 cup flour (all purpose)

1/2 tsp salt

pinch of cayenne pepper

1/8 tsp dry mustard

2 cups hot milk

1 cup shedded cheddar cheese

1. Melt butter in a medium sauce pan over medium heat add the rest of dry ingredients until blended.

2. Whisk in hot milk bring to a boil and then lower heat and stir constantly until smooth. Add cheese and stir until smooth.

tomato sauce

2 1/2 cups tomatoes (chopped)

3 tbsp butter

1 medium onion (minced)

3 tbsp flour (all purpose)

1/2 tsp dried thyme

salt and pepper to taste

1. Puree tomatoes in blender or food processor. Melt butter in a large sauce pan over medium heat add onion and cook for 3 minutes. Add flour and cook for 2 minutes.

2. Add tomatoes to mixture and while stirring cook until thickened and smooth add salt and pepper and thyme to taste.

mushroom sauce

4 tbsp butter

1/2 pound mushrooms (finely diced)

1/4 cup flour (all purpose)

1/2 tsp salt

1/8 tsp pepper

1 cup beef stock

1. Melt butter in a medium sauce pan over medium heat add mushrooms and onions and cook for 3 to 5 minutes.

2. Add salt and pepper along with flour while stirring until onions and mushrooms are well coated.

3. Add beef stock and stir until sauce is thickened about 3 to 5 minutes.

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