Did you know that good cooks at the turn of the century were judged by their white sauce? It’s true! And now we barely make them because, well, they can fail. Now with the help of food storage you can now make a no-fail white sauce anytime. And when you know how to do that you can make your own condensed cream soups, macaroni and cheese or that really yummy cheese sauce you put on broccoli. The secret? It’s a little something I like to call Magic Mix. It’s a combination of powdered milk, flour, and butter and it will revolutionize how you cook. (Especially when you try making homemade pudding with it!)
HOW DO I MAKE MAGIC MIX FROM MY FOOD STORAGE?
Step 1: You will need some sort of good mixer. Make sure you use beaters when making the mix as shown above. If you don’t have a good mixer, start calling around…get together with a friend and make some…it is SOOOO worth it! 
Step 2: Ingredients: 2 1/3 C. Powdered Milk 1 C. All Purpose Flour (Yes, use All Purpose) 1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature Combine dry milk, flour and margarine/butter into a large bowl. 
Step 3: Mix until it looks like corn meal. (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over) 
Step 4: Keep mix tightly covered in the refrigerator. (note: keep your #10 cans for just such a purpose! They are 50 cents and work great for storing home made mixes)
HOW DO I USE MAGIC MIX TO MAKE A WHITE SAUCE?
Magic Mix White Sauce (makes 1 cup) 2/3 C. Magic Mix 1 C. Water In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)
CHECK OUT MY FAVORITE RECIPES FOR MAGIC MIX!
- Condensed Cream of Chicken Soup
- Condensed Cream of Mushroom Soup
- Condensed Cream of Celery Soup
- McDonald’s Mac ‘n Cheese
- Chocolate Pudding
- Fudgesicles
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