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Buttery Sauce

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Ingredients
  Unflavored gelatin 3⁄4 Teaspoon
  Skim milk 1 Fluid Ounce (About 2 Tablespoon)
  Imitation margarine 2 Tablespoon (Also Called Diet Variety)
  Imitation butter flavoring 1⁄4 Teaspoon
  Salt To Taste
Directions

Sprinkle gelatin over milk in custard cup; let stand to soften gelatin.
Add margarine, set in a warm water bath, and cook over low heat until margarine melts.
Stir in butter flavoring and sprinkle lightly with salt.
Delicious when used warm as a dip for boiled or broiled lobster.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday

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