( Melt butter in saucepan; remove from heat. Add flour and stir until moistened. Add remaining ingredients, except water; stir until smooth. Gradually stir in water. ( Pour sauce into 81/2 x 41/2 x 23/4" loaf dish. Freeze until consistency of ice cream. Cut into 32 cubes; remove to chilled tray. Freeze until solid. Package, label, date and return to freezer. Recommended storage time: 1 month. To use, cook 1-pt. Pkg. Frozen beans in 1/2 c. Lightly salted water until tender. Add 4 Tomato sauce Cubes. Stir and continue cooking until sauce is smooth and thick.

Farm Journal's Freezing & Canning Cookbook, 1978 Mc formatted by Brenda Adams <adamsfmle@sprintmail.com>