1 : /2 c Crushed gingersnaps; (about
-30) : -30)
1/4 : c Butter or margarine; melted
0: Mix all dry ingredients together
1: Add to 1 quart of cold water in saucepan
2: Cook over medium heat, stirring constantly until simmering and thick
3: USe over enchiladas or to season grain dishes
4: SUGGESTIONS: Refrigerate extra sauce
5: Double or triple the dry ingredients
6: Store the dry mix in a tightly closed jar
7: Use 3/4 cup of the dry mix to one quart of cold water to make sauce
8: Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc
9: Electronic format courtesy of: Karen Mintzias Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm
10: net> on Aug 15, 98