| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
St. Louis |
Post2 |
1 |
servings |
INGREDIENTS
|
|
=== FOR 100 SERVINGS === |
| 7 |
lb |
Dried beef; sliced |
| 1 |
lb |
Shortening; melted |
| 3 1/4 |
lb |
Nonfat dry milk |
| 3 3/4 |
ga |
Warm water |
| 2 |
lb |
Butter or margarine |
| 2 |
lb |
Wheat flour |
| 1 |
tb |
Ground black pepper |
|
|
=== FOR 4 SERVINGS === |
| 2 |
pk |
Sliced dried beef; (2.25 oz ea) |
| 1 |
tb |
Shortening; plus |
| 1 |
ts |
Shortening; melted |
| 1/2 |
c |
Nonfat dry milk |
| 2 1/2 |
c |
Warm water |
| 2 1/2 |
tb |
Butter or margarine; softened |
| 1/3 |
c |
All-purpose or bread flour |
| 1/8 |
ts |
Ground black pepper |
INSTRUCTIONS
If beef is salty, rinse in hot water or cover with hot water and let
stand 1 our before cooking. Drain thoroughly. Separate beef into
slices. Saute slices in shortening until the edges begin to curl. Set
aside. Reconstitute milk with water. Heat to just below boiling. Do
not boil. Combine butter with flour and pepper; add to milk, stirring
constantly. Cook 5 minutes until thickened. Add beef to sauce; blend
well. Serve hot over toast.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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