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Recipe by: elyott
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See below ingredients and instructions of the recipe
1 tb Milk free margarine
1 1/2 ts Potato starch or any other
-gluten free starch
1/4 ts Salt
1/2 c Soybean milk
1 ts Dried parsley
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Melt the margarine in saucepan. Add starch and salt and stir until
well mixed. Add milk and parsley and continue stirring until mixture
thickens.
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1 tbsp milk free margarine 1 cup cold water or stock 1 1/2 tbsp
gluten free flour (your choice)
Melt margarine. Shake the flour and water together and pout into pan
with melted margarine. Cook and stir until thickened.
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1 tbsp butter 1 tbsp potato flour 1 cup milk salt to taste
Melt butter and add potato flour stirring until well blended. Slowly
add the milk, stirring constantly until well blended. Cook slowly
until thick. If a thicker sauce is desired, increase butter and
potato flour to 2 tbsp each.
Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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