I found this interesting chart and set of directions on the back of my box of cornstarch yesterday. We had a leak in the laundry room (actually it was from the sink upstairs and dripped down to the laundry room. I discovered it by walking in to take a load out and having my feet slip and go out from under me!). Luckily Yankee Bill is a handy guy, and it was just a matter of the flexible pipe pulling out of the disposal unit, so he had it fixed in just a minute. But downstairs the water had run right into the bottom of my pantry, so I had to clear it out. The bottom of the cornstarch box was wet, and I had to relocate the contents to a zippered bag.
The box of cornstarch was one I picked up at the salvage grocers, so it’s not a brand I normally buy, and I hadn’t really paid attention to the information on the box. If we hadn’t had the leak then I probably wouldn’t have noticed the recipes. Serendipity strikes again.
I though I better preserve the information here, where I can actually find it again! It had never occured to me to make scalloped vegetables this way, or to make croquettes. Although these days milk isn’t really the cheapest ingredient, these recipes are great ways to use some up when it is getting ready to turn (you could also use powdered milk). These would also be a great way to use up little bits and pieces of cooked vegetables and meat that you have leftover. And using up leftovers rather than throwing them out is always frugal.
White Sauce Recipe
~Melt butter, blend in corn starch, salt and pepper.
~Add Milk a little at a time, stirring until smooth.
~Heat to boiling, boil for 2 minutes while stirring constantly.
Uses for Thin White Sauce:
Soups: add 1 ½ cups chopped cooked vegetables to 2 cups of sauce.
Uses for Medium White Sauce:
(each recipe serves 4)
Creamed Vegetables: Mix together 1 cup of medium white sauce and 2 cups of cooked vegetables (well drained). You may also add/substitute diced meat, flaked fish, or 4 slices hard boiled eggs.
Scalloped Dishes: Grease a baking dish. Add creamed vegetables and sprinkle with ½ cup bread crumbs mixed with 1TBS melted butter. Bake in 375 oven for 20 minutes or until crumbs are browned.
Vegetable Souffles: Mix together 1 cup medium white sauce (hot) and 1 cup cheddar cheese. Stir until cheese is melted. Add 1 cup of cooked/drained broccoli, green peppers or cauliflower. Add three beaten egg yolks. Beat 3 egg whites at high speed until stiff peaks form. Gently fold egg whites into the rest of the mixture. Pour all into an ungreased 1 ½ quart souffle dish or an 8x8x2 baking dish. Bake at 350 for 25-30 minutes, or until knife inserted in center comes out clean.
Uses for Thick White Sauce:
Croquettes: Combine 1 cup thick white sauce with 2 cups chopped meat of flaked fish and ¼ cup bread crumbs. Chill until firm. Make into 8 croquettes (or patties). Cook in ¼ inch hot oil over medium heat until brown on all sides. Drain on paper, and serve hot.
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white sauce 
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{ 7 comments… read them below or add one }
That looks like a fun recipe!! Thanks for sharing! Isn’t it funny how a leak turned into a post
That stuff happens over here all of the time!
Great ideas thanks. Any ideas about baking soda too?? Annette
Creamed eggs is one of our favorite quick, easy and cheap meals. I serve it over toast when I have bread to use up or fresh hot biscuits. My family grew up on it and loved it and now my husband loves it too!
White sauce can be used in so many ways! Great post.
Amy-yes, it’s funny how life inspires posts. Does it mean you’re addicted if the first thing you think when something happens is “gee, I should post about that”
Annette-Oh, there are SCADS of things to do with baking soda, I know that about.com has pages of stuff. I haven’t written about it because so many other folks have, but it may be a good idea for a future article!
Mary Ann-Are creamed eggs made with hardboiled eggs or scrambled eggs? I don’t think I’ve ever had that before. . . Something to try soon.
Jenn-
Add sliced or shredded hard-boiled eggs to white sauce right at the end. A little shredded cheese can be added if desired as well as some frozen green peas or cubed ham. Serve over hot toast or biscuits. We also like it on waffles.
Thanks Mary Ann. I’ll have to try that soon.
You can also do it with Flour instead of Cornstarch if you prefer…:) Then add a cup of grated cheese. Delicious!!
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