White Sauce For Chicken

3/4c        margarine or cooking oil
3/4c        flour (whole wheat works fine)
6c             milk, warmed

Chicken or beef flavoring:
2T             Bouillon granules

NOTE: for recipe substitution
1 1/2c of White Sauce = 1 – 10 3/4 oz can of soup

In a large, heavy bottomed or Teflon saucepan or stock pot, melt/warm the butter or oil over low heat.  Add the flour and stir until the mixture is smooth.  Cook the flour/oil mixture until it begins to bubble.  Do NOT let it brown.  Gradually add the milk, stirring CONSTANTLY.  when the sauce has thickened, stir in the bouillon granules.

When combined with other foods in casseroles, etc., this sauce freezes well.  It is not recommended to freeze separately.