Carrot-Walnut Bread
INGREDIENTS:
1 c Milk; hot White bread
2 tb Butter or margarine -- crust removed *
1/4 ts Salt
1 c Milk; hot White bread
2 tb Butter or margarine -- crust removed *
1/4 ts Salt
* Use 3 to 4 slices of bread for a thin sauce, 6 to 7 slices for medium sauce and 9 to 10 slices of bread for a thick sauce. Unless a white-colored sauce is desired, leave the bread crusts on and use less bread.
Warm the blender container by filling it with hot water and letting it stand a minute or two then empty the water out. Put the hot milk, butter or margarine and salt in the blender container and blend until well mixed. With the blender running, break the bread into pieces and add to the blender container. Stop the blender occasionally to check the consistency. Serve at once or keep hot in a sauce warmer.
Makes 1 1/4 cups.
Warm the blender container by filling it with hot water and letting it stand a minute or two then empty the water out. Put the hot milk, butter or margarine and salt in the blender container and blend until well mixed. With the blender running, break the bread into pieces and add to the blender container. Stop the blender occasionally to check the consistency. Serve at once or keep hot in a sauce warmer.
Makes 1 1/4 cups.