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Ingredients
- 2 tsp Salt
- 3/4 tsp Curry pwdr
- 1/2 tsp Onion pwdr
- 2/3 c. Flour
- 3/4 c. Instant nonfat dry lowfat milk
- 3/4 c. Hot water
- 2 Tbsp. Parmesan cheese, grated
Directions
- Heat butter; remove from heat. Add in salt, curry and onion powders; stir to dissolve. Add in flour; stir till moistened. Gradually stir in lowfat milk and water. Stir in cheese.
- Pour into 8 1/2x4 1/2x2 3/4" loaf dish. Freeze till consistency of 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, cook I-pint. pkg. frzn peas in 2/3 c. lightly salted water till tender. Add in 8 Curry Sauce Cubes. Stir and continue cooking till sauce is smooth and thick. Don't overcook delicate peas. (For less sauce, use 1/3 c. water and 4 cubes.)
- NOTES : A hint of curry enhances delicately flavored peas
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 469g | |
| Calories 418 | |
| Calories from Fat 35 | 8% |
| Total Fat 4.04g | 5% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 4891mg | 204% |
| Potassium 424mg | 12% |
| Total Carbs 74.95g | 20% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.14g | 7% |
| Protein 18.96g | 30% |
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