Recipe: Make Ahead Frozen Curry Sauce Cubes (Farm Journal, 1978)

MAKE AHEAD FROZEN CURRY SAUCE CUBES

1/2 cup butter or regular margarine
2 tsp salt
3/4 tsp curry powder
1/2 tsp onion powder
2/3 cup flour
3/4 cup instant nonfat dry milk
3/4 cup warm water
2 tbsp grated parmesan cheese

Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in dry milk powder and water. Stir in cheese.

Pour into 8 1/2x4 1/2x2 3/4-inch loaf dish. Freeze until consistency of ice cream.

Cut into 32 cubes; remove to chilled tray. Freeze until solid.

Package, label, date and return to freezer.

Recommended storage time: 1 month.

TO USE:
Cook 1-pint. pkg. frozen peas in 2/3 cup lightly salted water until tender. Add 8 Curry Sauce Cubes. Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas. (For less sauce, use 1/3 cup water and 4 cubes.)

Source: Farm Journal's Freezing and Canning Cookbook, 1978