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Creamed Whatever |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Creamed Whatever recipe on the web!!
_ tablespoons butter or margarine
_ tablespoons flour
_ 1/3 cups milk
_ tablespoons white wine or chicken broth
___ teaspoon salt
___ teaspoon black pepper
Variation of your choice (see below)
* See note below.
* Creamed Scrambled Eggs: Beat 4 eggs, 2 tablespoons milk, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. In a 10-inch skillet over medium heat, melt 1 tablespoon butter or margarine. Pour in egg mixture. Cook just until set but still moist, stirring occasionally. Carefully stir eggs into above sauce and serve as above. Creamed Chicken Nuggets: Prepare above sauce using 1 1/2 cups milk in place of milk and wine. Cut 3/4 pound boneless, skinless uncooked chicken nuggets into bite-size pieces if large; set aside. In a 10-inch skillet over medium heat, melt 1 tablespoon butter or margarine. Add chicken. Sprinkle with 1/4 teaspoon poultry seasoning. Cook and stir for 5 minutes or until no longer pink in center (do not overcook). Stir chicken into sauce with an additional 1/2 teaspoon poultry seasoning and serve. Note: About 1 3/4 cups leftover cooked chicken or turkey can be stirred into the sauce instead of preparing uncooked chicken nuggets. In a 2-quart saucepan over medium heat, melt butter. Add flour. Cook and stir for 1 minute. Add milk, wine, salt and pepper. Stirring, bring to a boil and boil until thickened.
Prepare one of the variations below and stir into sauce.
Serve over toasted bread. English muffins or patty shells. Serve with buttered peas and a relish tray.
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