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Recipe: Carnation Tangy Herb Sauce (Carnation Evaporated Milk can label, 1960's)

Toppings - Sauces and Gravies
CARNATION TANGY HERB SAUCE

1 tablespoon butter
1 tablespoon flour
1/2 teaspoon seasoned salt
1/2 teaspoon basil
1/8 teaspoon pepper
2 tablespoons finely chopped onion
1 cup Carnation Evaporated Milk

Melt 1 tablespoon butter in saucepan. Add flour, seasoned salt, basil, pepper and onion. Gradually add undiluted evaporated milk. Cook over low heat until thickened, stirring constantly.

Serve with cooked carrots, green beans or cauliflower.

From: Faith's Collection at Recipelink.com
Source: Vintage product label: Carnation Evaporated Milk can label, 1960's
MsgID: 018166
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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