| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 6 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
c |
Chicken broth or stock |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Ground savory |
| 2 |
c |
Cooked chicken cut in pieces |
| 1 |
c |
Peas, cooked |
| 1/2 |
c |
Almonds, blanched, slivered |
INSTRUCTIONS
Melt fat in a large saucepan; stir in flour. Mix in liquids and
seasonings. Cook over moderate heat, stirring constantly, until smooth
and thickened.
Add chicken, peas, and almonds. Continue cooking until heated through.
Serve hot in patty shells or over toasted waffles or biscuits.
Calories per 3/4 cup serving: About 289 without patty shell, waffle, or
biscuit
VARIATION: Creamed Tuna -- Use two 7-ounce cans of solid water-packed
tuna, drained, in place of chicken and use 1/2 cup coarsely chopped
cashews in place of almonds. Omit salt and savory. About 270 calories
per serving.
Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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