White Sauce Mix (this can be used to make cream of mushroom soup which is a lot lower in carbs than the commercial kind!)
2 c instant nonfat dry milk 1 c flour
1 1/2 tsp. Salt 1 c butter

In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Store in an airtight container. If using butter, store in the refrigerator. If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months.