| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Breakfast | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1 | cn | (10 3/4-oz) condensed chicken broth, undiluted |
| 3/4 | c | Whipping cream |
| 1/4 | c | Water |
| 1/4 | c | Country Ham, chopped |
| 1 | ts | Pepper, freshly ground |
INSTRUCTIONS
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 3 to 5 minutes or until lightly browned. Add broth, whipping cream and water gradually; cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly. Stir in ham and pepper. Yeild 2 1/2 cups. Notes: Sauce for Southern style Chiles Rellenos Per serving: 284 Calories; 28g Fat (87% calories from fat); 2g Protein; 8g Carbohydrate; 92mg Cholesterol; 133mg Sodium Posted to FOODWINE Digest 07 Dec 96 Recipe by: Southern Living Best Recipe for 1996/tpogue@idsonline.com From: terry pogue <tpogue@IDS2.IDSONLINE.COM> Date: Sun, 8 Dec 1996 22:58:16 +0100
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