| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Elbow macaroni |
| 1 | qt | Water |
| 4 | oz | Chipped beef |
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 3 | c | Milk |
| Salt | ||
| Pepper |
INSTRUCTIONS
CHIPPED BEEF GRAVY In saucepan, boil macaroni in water until cooked. Drain well. Toss with Chipped Beef Gravy. Ladle into baking pan and bake at 325'F. 10 minutes. CHIPPED BEEF GRAVY: In bowl, soak chipped beef in hot water until softened, then drain. Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper. NOTES : This utterly American recipe appeared in the 1930 edition of "The Boston Cooking School Cookbook," and cheese-flavored versions survived in "The Fannie Farmer Cookbook" as late as 1979 Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 28, 1998
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”