Lemon Butter Sauce Cubes

1/2 cup margarine 1/4 cup flour 1 T. sugar 2 t. salt 1 t. ground nutmeg 1/2 t. grated lemon peel 3 t. lemon juice 3/4 cup water few drops yellow food color

Melt butter. Add flour. Stir until moistened. Stir in remaining ingredients. Cook, stirring constantly until mixture begins to bubble and thicken. Pour sauce into loaf dish. Freeze until consistency of ice cream. Cut into 32 cubes. Remove to chilled tray. Freeze until solid. Package. Store in freezer. Lemon Butter Sauce: At serving time, mix 8 lemon butter sauce cubes and 1/4 cup water in pan. heat and stir until smooth and thick. Keep hot over low heat but don't boil. Lemon Sauced Asparagus: Just before serving 1 pkg frozen asparagus (10 oz) cooked by package directions. Spoon lemon butter sauce over hot veggies. Lemon Sauce Artichoke Hearts: Substitute frozen artichoke hearts for the frozen asparagus. Source: My Old Recipes

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