My New FAVORITE recipe! WHITE SAUCE BUTTER BALLS

This recipe came out of the "MORE MAKE A MIX COOKERY" BOOK

Make the balls ahead of time. FREEZE and pull them out as needed. I have already made the sauce for "New Peas and Potatoes" but you can use them for ANY White Sauce Recipe.

I love popping them right out of the freezer

These white sauce balls just melt in the pan. They already have all the seasoning you need so you just add 1 C. milk to three balls (or more milk depending how thick you want it. And WALLA you have a thick white sauce.

You can add cheese to make a cheese sauce for cheesy califlower etc. I added cheese, ham chunks, onion, and potatoes for a QUICK Potatoes Augratin. YUMMMMMM

I LOVE THESE BALLS! THEY ARE SO EFFICIENT!! 2 cups all-purpose flour

2 Tablespoons salt

1/2 teaspoon ground white pepper

2 Cups butter (or margarine) --I used butter SOFTENED Line 2 baking sheets with waxed paper, set aside. In a sifter, combine flour,salt,and white pepper. Sift into a large bowl. Use an electric mixer to cream in butter or margarine until smooth. Drop by heaping tablespoons onto prepared baking sheets. Place in a firm freezer container with tight-fitting lid or in a heavy duty plastic bags. Use within 6 months makes about 28 WHITE SAUCE BUTTER BALLS