|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Creamed Vegetables On Toast Or Cornbread |
|
Print this Recipe * See note below. 1/4 cup butter or margarine 1/4 cup flour 1 1/4 cups milk 1 cup half and half 1/2 teaspoon salt Freshly ground white pepper to taste * See note below. * Use A Rich Sauce for Several Entrées (recipe below) as the base for this variation. A Rich Sauce For Several Entrées * In medium saucepan, melt butter or margarine; add flour and stir over medium heat for 3 minutes. Add remainder of ingredients. Stir over heat until smooth and thick, about 10 minutes. Add leftover peas, carrots, broccoli, beans, or any mixture of these, or use 1 10 1/2 -ounce package frozen mixed vegetables, cooked and drained. Sprinkle top with grated Parmesan cheese after spooning over toast or toasted cornbread. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Spaghetti Meat Sauce Béarnaise Sauce Creamed Chipped Beef Creamed Eggs On Toast Creamed Tuna On Precooked Rice Or Toast Creamed Vegetables On Toast Or Cornbread Maître d'Hôtel Butter Mandarin Orange Sauce Melba Sauce Mock Hollandaise Sauce Mushroom Sauce Pan Sauce Peanut Butter Sundae Sour Cream Sauce Spicy Cranberry Sauce Spicy Currant Sauce A Rich Sauce For Several Entrées Nutrition Guidelines Criteria Used for Calculating Nutrition Information Ingredients Used in Recipe Testing and Nutrition Calculations Equipment Used in Recipe Testing |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
