Ingredients
2 cups  instant nonfat dry milk or 1 1/2  cups  regular nonfat dry milk
1  cup  flour
2  teaspoons  salt
1 cup  butter or margarine

Procedure
1. Combine dry milk, flour, and salt. Mix well with a wire whisk.
2. With a pastry cutter, cut in butter or margarine until mixture is crumbly.
3. Put in a large airtight container. Label with date and contents and store in refrigerator.
4. Use within 2 months.

Makes 1 quart white sauce mix.
Use in: Basic White Sauce, Cream of Chicken Soup, Eastern Corn Chowder, Hearty New England Clam Chowder, Potatoes Au Gratin Broccoli Cheese Soup in Bread Bowls, Broccoli & Ham Rolls, Sunday Chicken, Swedish Meatballs Lu's Notes: Also a great substitute for Cream of anything soup in casseroles.

Nutritional Information:
2081 Calories (kcal); 185g Total Fat; (79% calories from fat); 15g Protein; 96g Carbohydrate; 497mg Cholesterol; 6139mg Sodium

Recipe from Recipemonster.com