Page Fifty-Seven.
Way back on page fifty-two, I talked about Chicken Pot Pie.I implied that it's an ordeal and complicated to make. Believe it or not, it really isn't. In fact during the last few blogs, I have taught you how to do it, I just didn't tell you that I was teaching how to make Chicken Pot Pie because it sounds so intimidating.
On page fifty-three, I instructed how to make the chicken; on fifty-four, the vegetables; on fifty-six, the sauce; and on fifty-two the crust. All of those recipes fit neatly together to make one casserole which feeds about eight people. While the chicken is in the oven, make the veggies. When both of those are finished, make the sauce, then put all that stuff into a large baking dish. Finish with the crust. Finally, put everything in the oven, 425 F. for 20-25 minutes or until the crust is light brown and the filling is bubbly. This is one of the most comforting foods in the history of comfort foods. And most kids will eat it. It is not low fat, but it is high protein and full of vegetables. Serve this with a green salad on the side and you have a very satisfying meal. Bone Appetite!
Showing posts with label Medium White Sauce. Show all posts
Showing posts with label Medium White Sauce. Show all posts
Wednesday, April 3, 2013
Monday, April 1, 2013
Medium White Sauce
Page Fifty-Six.
Do you ever need just a nice little sauce to go over something or to put other stuff into? Like, for instance, say, you want to make some Chicken a la King and you have all your chicken and other crud ready, but you don't have a sauce to put it in. Well, here you go:
Slowly melt over medium low heat, 1 stick of butter. When it's melted stir in 1/2 cup of flour. Mix occasionally over low heat for a few minutes. (Right now you're basically cooking the flour to eliminate it's raw taste.) While the flour/butter mixture is slowly cooking, put 1 quart of milk in the microwave or in a separate pot on the stove and heat 'till warm. Pour the warm milk into the butter/flour mixture and stir until thickened, just a few minutes should do it. Add salt, pepper and any other spices you wish to flavor it up. (If for example, you're making the aforementioned Chicken a la King, you can add a couple of chicken bullion cubes and perhaps some poultry seasoning. But this, really, is just an example.) By the way, this is enough sauce to feed eight to ten people if you add a lot of other stuff to it. Of course, you can divide it very easily. For a family of four with little leftover use 1/2 stick butter, 1/4 cup flour and 2 cups milk. Feel free to make even less or gobs more if desired.
This is a perfect "medium" white sauce. Good gravy, that was easy!
Do you ever need just a nice little sauce to go over something or to put other stuff into? Like, for instance, say, you want to make some Chicken a la King and you have all your chicken and other crud ready, but you don't have a sauce to put it in. Well, here you go:
Slowly melt over medium low heat, 1 stick of butter. When it's melted stir in 1/2 cup of flour. Mix occasionally over low heat for a few minutes. (Right now you're basically cooking the flour to eliminate it's raw taste.) While the flour/butter mixture is slowly cooking, put 1 quart of milk in the microwave or in a separate pot on the stove and heat 'till warm. Pour the warm milk into the butter/flour mixture and stir until thickened, just a few minutes should do it. Add salt, pepper and any other spices you wish to flavor it up. (If for example, you're making the aforementioned Chicken a la King, you can add a couple of chicken bullion cubes and perhaps some poultry seasoning. But this, really, is just an example.) By the way, this is enough sauce to feed eight to ten people if you add a lot of other stuff to it. Of course, you can divide it very easily. For a family of four with little leftover use 1/2 stick butter, 1/4 cup flour and 2 cups milk. Feel free to make even less or gobs more if desired.
This is a perfect "medium" white sauce. Good gravy, that was easy!
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