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I would just add one cooking suggestion. When making the sauce, I would suggest that you try starting with butter and adding the flour directly to it to make a roux. This is a time-honored method of making sauces that is commonly used in both classical French cooking and Cajun/Creole cooking. It's a good technique for any cook to know. It is easier to get the lumps out, it cooks the flour just enough to get the raw floury taste out of it, and improves the ability of the flour particles to thicken the sauce. Once you've made the roux, you can add the sour cream and ketchup and thin as needed with water or other liquid.

More links on how to make a roux:

http://www.ehow.com/how_13900_make-roux.html

http://www.gumbopages.com/food/ingred.html
 
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