Whitesaucebutterballs Recipes

WHITE SAUCE-BUTTER BALLS

Steps:

• Sift dry ingredients into a large bowl. Using mixer or food processor add butter to the flour mixture and pulse or mix until mixture is smooth.
• Drop by heaping tablespoons onto a waxed paper lined baking sheet.
• Place into freezer until balls are frozen.
• Remove from freezer and place into freezer bags label and store in freezer for up to 6 months. Recipe makes 28 Butter Balls.
• To make a white Sauce:.
• In a small saucepan combine butter balls (slightly thawed for a few minutes)and 1 cup milk.
• Use a whisk to crush the butter ball.
• Stir constantly over medium heat until mixture is smooth ans slightly thickened.
• This will make about 1 cup of white sauce.
• Thin Sauce: use 1 Butter Ball.
• Medium Sauce: use 2 Butter Balls.
• Thick Sauce: use 3 Butter Balls.
• Creamy Rich Sauce: Substitute heavy cream for the Milk.
• Cheese Sauce: Add 1 cup Cheddar Cheese to a medium sauce and stir until cheese melts.

WHITE SAUCE BUTTER BALLS

Steps:

• 1. Line 2 Baking Sheets With Waxed Paper; Set Aside. In a sifter, combine Flour, Salt and Pepper. Sift Into a Large Bowl. Using a Electric Mixer - Cream Butter in Until Smooth (a Food Processor works fine too.) Mix flour mixture into butter.
• 2. Drop by Heaping Tablespoonfuls onto the prepared baking sheets. Roll into balls quickly so you don't melt them. (They can be frozen until you need them if you freeze them separately on a sheet before putting in a zip lock bag.)
• 3. Basic White Sauce Heat n' Serve - that's all there is to it! 1, 2, or 3 White Sauce Butter Balls and 1 cup cold milk In a small saucepan: Thin white sauce, combine 1 white sauce butter-ball and 1 cup of milk Medium white sauce, 2 butter-balls and 1 cup milk Thick white sauce, 3 butter balls and 1 cup milk - Stir constantly over medium heat - whisk to dissolve the butter ball and sauce thickens- No scorched Pot - Full Proof Success!

PORK MEATBALLS IN WHITE WINE SAUCE

Steps:

• Mix the pork, egg, Parmigiano-Reggiano cheese, onion powder, tarragon, and salt until everything is well incorporated; form into meatballs the size of a tablespoon. Spread bread crumbs into a shallow dish; roll meatballs in bread crumbs to coat.
• Heat the olive oil in a skillet over medium heat. Cook meatballs in hot oil until golden brown on all sides, 3 to 5 minutes. Add white wine half a glass at the time; cook at a simmer until the wine is reduced to a nice thick sauce, about 15 minutes.