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Ingredients
- 1/4 c. Flour
- 1 Tbsp. Sugar
- 2 tsp Salt
- 1 tsp Nutmeg
- 1/2 tsp Lemon peel, grated
- 3 Tbsp. Lemon Juice
- 3/4 c. Water Few drops yellow food color
Directions
- Heat butter; add in flour; stir till moistened. Stir in remaining ingredients. Cook, stirring constantly, till mix begins to bubble and thicken Pour sauce into 81/2 x41/2 x23/4 loaf dish. Freeze till consistency ice cream. Cut into 32 cubes; remove to chilled tray. Freeze till solid. Package, label, date and return to freezer. Recommended storage time: 1 month.
- To use, combine 8 cubes and 1/4 c. water in saucepan. Heat and stir till smooth and thick. Keep warm over low heat-do not allow to boil. Use with 10 ounce. package asparagus or possibly broccoli.
- NOTES : Cook sauce separately from vegetable. Spoon over asparagus or possibly broccoli just before serving
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 284g | |
| Calories 214 | |
| Calories from Fat 41 | 19% |
| Total Fat 4.81g | 6% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4659mg | 194% |
| Potassium 93mg | 3% |
| Total Carbs 40.55g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.81g | 9% |
| Protein 3.42g | 5% |
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