| 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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