to the conservation and enjoyment of Indiana's natural resources
2007 by Bill Scifres
Making The Sauce:
Melt 3 tablespoons butter or margarine over medium
Stir in 3 or 4 tablespoons flour to roux stage.
Thin roux with milk needed and cooked to desired
While cooking slowly, stir in more milk and continue
to cook slowly (stirring often) until desired thickness attained.
Serve over any flour dessert, hot or cold.
Teaspoon vanilla and spices may be sprinkled
on and stirred in sauce.
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