Amana RBG635T, RW635T, RL635T manual White Sauce, and Variations, original recipe

Sauces, Jams and Relishes Cooking Guidelines

1.Use the size container recommended in recipes to avoid boil-overs.

2.Sauces can be cooked directly in glass measures, for convenience. A glass measure should not be more than half-filled to avoid boil- overs.

3.Cover sauces, jams, or relishes as recommended in the recipes. Use a glass lid or heavy-duty plastic wrap. Remove these coverings away from self to avoid steam burns. Keep hot pads near. Sugar mixtures can become hot during cooking.

4.Stir sauces during cooking, as recommended in recipe. Stirring prevents lumping. Less stirring is required in microwave cooking of sauces than in conventional cooking.

5.When adding an ingredient such as pectin to a hot mixture, stir it in gradually.

6.The jellying point of jam or jelly is reached when a cool metal spoon, inserted into the hot mixture, is tilted and the syrup divides into two distinct drops that run together and sheet from edge of spoon.

7.Jams, jellies, or preserves should be poured into sterilized jars and sealed with paraffin and stored in refrigerator.

White Sauce	2 tablespoons butter or margarine	1.	Place butter in 1-quart casserole. Heat on Full Power for
and Variations	2 tablespoons all-purpose flour		15 to 45 seconds, or until melted.
	½ teaspoon salt	2.	Stir in flour and salt. Blend to smooth paste. Blend in
(original recipe)	1 cup milk		milk gradually, stiring constantly.
Yield: 1 cup		3.	Cook, covered, on Full Power for 1½ to 3½ minutes, or
			until thickened. Stir 3 to 4 times during cooking time.
		MICRO-TIP: This recipe makes a medium sauce.
Variations:
Thin White Sauce	1 tablespoon butter or margarine	Decrease these amounts of butter and flour from original
	1 tablespoon all-purpose flour	recipe.
Thick White Sauce	2 tablespoons butter or margarine	Add these additional amounts to butter and flour in original
	2 tablespoons all-purpose flour	recipe.
Cheese Sauce	¾ cup shredded sharp Cheddar cheese	Stir cheese into cooked sauce in original recipe, until
	Dash cayenne pepper	cheese is melted. Stir in cayenne pepper.
Dill Sauce	½ teaspoon dill weed	Add to flour in original recipe.
Mustard Sauce	1½ to 2 tablespoons prepared mustard	Add to cooked sauce in original recipe.
Newberg Sauce	1 egg yolk	Add cooked sauce from original recipe gradually to egg
	1/4 cup heavy cream	yolk. Stir in cream, sherry, and cayenne pepper. Return to
	1 tablespoon dry sherry	casserole. Heat, covered, on Full Power for 30 seconds to
	Dash cayenne pepper	2 minutes or until heated through.

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