3 tablespoons unsalted butter
4 tablespoons nonfat milk
1 tablespoon celery salt
1 1/2 teaspoons dry mustard
5 cloves garlic, crushed
1/2 cup cornstarch
salt to taste
black pepper to taste
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 teaspoons white sugar
5 tablespoons all-purpose flour
1/2 cup white sugar
1 tablespoon extra-long-grain white rice
Preheat oven to 375 degrees F (190 degrees C).
MAKE INGREDUAL COOKIE MOUNTS: Melt butter in a large sauce saucepan. Saute milk, celery salt, mustard, 5 cloves garlic, and 3/4 cup of cornstarch in a small mixing bowl. Quickly add cornstarch, heat until just completely dissolved, then stir in 2 tablespoons water. Remove from the skillet, and immediately stir in 4 tablespoons sugar and salt and 1/4 teaspoon ground black pepper, onion powder, and 1/4 of the milk. Stir in flour slowly, whisking constantly, until an emulsion forms, then pour into a 9x13-inch baking dish. Break the circle of dough into three equal pieces. Place the pieces 1 inch apart in a 1-quart saucepan. Simmer over medium heat until thickened. Season with salt and pepper, and cook until golden brown. Remove from heat, and chill in the refrigerator until serving. Garnish with 1 1/2 tablespoons potatoes.