1 C. All Purpose Flour( I use fresh ground whole wheat)
2 sticks of "real butter" at room temperature
Combine dry milk, flour and butter into a large bowl and mix with electric mixer until it looks like corn meal. Keep mix tightly covered in the refrigerator, it will stay good up to 2 months.
To use Magic Mix you will need
1 C. Water
In saucepan combine Magic Mix and water. Stir rapidly with a wisk over medium heat until it starts to bubble. (Use Magic Mix for all recipes calling for a white or cream sauce.) Season to taste.
*To make Cream of Chicken add chicken broth instead of water.
**To make a cheese sauce add 1/4 cup of shredded cheese.
***To make Cream of Mushroom, add one 4.5 oz. can mushroom pieces and stems with the water, 1/4 cup of water and 2/3 cup Magic Mix
I discovered Magic Mix a few years ago in the book I Can't Believe It's Food Storage by Crystal Godfrey. I use this mix in recipes that call for"cream soups".
Notice that it contains only 3 ingredients, no salt or extra stuff I can not pronounce. I love this mix and use it at least once a week!