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Post by shelby on Mar 1, 2008 15:11:43 GMT -5
I need a good recipe, tried one and lets just say YUUUUCK.
There has got to be a trick to it, or something.
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Post by gayla on Mar 1, 2008 18:44:27 GMT -5
this is the one my DH likes ( it was his Mom during the WWII)
Creamed Chipped Beef
1/2 cup chopped celery 1 tablespoon chopped onion 3 tablespoons butter 1/2 cup flour 1 can (14 1/2 oz.) evaporated milk 1 1/2 cups water 1 jar (5 oz.) chipped dried beef 2 tablespoons minced parsley
Cook celery and onions in butter until tender. Blend in flour. Stir in evaporated milk and water. Cook, stirring, until smooth and thickened. Add beef. Stir in parsley.
Serve over toast.
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Post by shelby on Mar 1, 2008 19:40:07 GMT -5
Do you think you could substitute the evap milk and water for whole milk?
I haven't bought any type of milk since Sept.
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Post by Granny Smith on Mar 1, 2008 20:03:10 GMT -5
Here's how I make it~
Creamed Chipped Beef
4 T. butter 1 (8 oz) jar dried beef, rinsed and pulled to shreds with fingers (or julienned) 1/4 c. flour 2 c. milk (or 1 cup each evaporated milk and water) salt and pepper to taste (it might not need salt)
In large skillet, melt butter. Add beef and cook until beef is frazzled. Stir in flour and cook, stirring all the while, for about 1 minute. Add milk and cook until milk boils and thickens, stirring continuously. If it gets too thick, add more milk. Season with salt and pepper, if needed. Serve over toast.
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Post by shelby on Mar 2, 2008 7:11:02 GMT -5
Gayle, what is 'frazzled'?
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Post by Granny Smith on Mar 2, 2008 9:40:31 GMT -5
Frazzled is sort of uneven and raggedy around the edges. That's the term my mother had in her recipe, so that's how I wrote it in mine. (I had to ask her what it meant) It's funny, but you'll recognize it when you see it. The pieces will no longer lay flat.
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Post by carla on Mar 2, 2008 11:07:34 GMT -5
You know, I have never eaten chipped beef. I guess I'm going to have to try it.
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Post by Granny Smith on Mar 2, 2008 11:15:47 GMT -5
You've never eaten it? We had it a lot, when I was growing up. My dad had been in the Navy and that was his only good memory of it, so Mom made it for him.
He liked creamed hamburger, too. You make that the same way, only with hamburger, instead of dried beef. Then you serve it over mashed potatoes. My sister always made a well in her potatoes, filled it with peas, then topped it off with creamed hamburger. I avoided peas as much as possible. Still do.
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Post by shelby on Mar 2, 2008 12:21:55 GMT -5
okay,
after I typed it I thought to myself, man their gonna think I'm a goof.
also gonna try the hamburger, You could do this with suasage too, right?
Carla, it is a must eat, at least I think so.
One thing they make at one of the truck stops is a suasage gravy that they put over a bed of hashbrowns, then scrambled eggs with onions and peppers and cheese, then the gravy..
It is just awesome, Probably really not good for you. LOL But you gotta live a little right?
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Post by Granny Smith on Mar 2, 2008 12:26:53 GMT -5
I make it with sausage and serve it over biscuits. I'm going to try your way, too, Shelby. That sounds good!
I, also make it with chicken and serve it on biscuits or noodles.
I like hard-boiled eggs in it, served over toast (reserve some of the yolks to sprinkle over the top) That's a real recipe - Eggs a la Goldenrod.
I think you can add just about anything to white sauce.
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Post by shelby on Mar 2, 2008 12:33:13 GMT -5
About the white sauce, once you have the basic white sauce couldn't you put some cheese in it for a cheesy sauce? Or would it not turn out right?
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Post by carla on Mar 2, 2008 13:47:02 GMT -5
I make hamburger with cream of mushroom soup over it and serve it over rice or bread so I guess that's my version of your creamed hamburger.
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Post by gayla on Mar 2, 2008 14:51:37 GMT -5
I do mine hamburger and cream of anything soup . I do this with sausage and I have done it with ground chicken cream of chicken soup and turkey cream of Chiken with a bit of sage in the soup.
I also make it with saw mill gravy
Sawmill gravy 2 Tbsp butter 2 Tbsp Flour 1 C scalded milk Black pepper to taste other seasonings to taste
In a saucepan, melt butter. Whisk in flour and blend well. You are making a roux here so do not let it take on color. Stir in pepper Slowly stir in scalded milk and continue to cok and stir until thick and creamy
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Post by gayla on Mar 2, 2008 15:06:00 GMT -5
and of course we have
Cat head biscuits
2 cups self rising flour 1 cup buttermilk Lump of solid shortening the size of a walnut (butter,margarine, lard, or solid vegetable shortening
Place flour in a large mixing bowl. Push the flour to the sides of the bowl to form a depression in the center. Place the shortening and a little of the milk in the center and start stirring with a big spoon. When the shortening is blended, add the rest of the milk, mixing jut until blended and dough forms a ball. Place wax paper on a flat surface and sprinkle it with flour. Roll the dough out on the wax paper. Do not handle the dough any more than you have to as it makes the biscuits tough. The less you handle it and the more moist the dough, the better the biscuits will be. Pat dough gently until it’s about 1 1/2 inches thick. Cut out biscuits and place them in a greased pan. Be sure the pan is small enough so that the biscuits are touching. Bake in a 400 degree F oven until biscuits are light brown.
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Post by Granny Smith on Mar 2, 2008 15:40:46 GMT -5
About the white sauce, once you have the basic white sauce couldn't you put some cheese in it for a cheesy sauce? Or would it not turn out right? Sure you can! Once the white sauce is thick, take it off the heat and stir in the shredded cheese, until it's melted. I, also, add a bit of either prepared mustard or dry mustard. It enhances the flavor of the cheese. You can pour that over noodles and have a quick mac and cheese, or pour it into a casserole, top with more cheese, and bake it for traditional mac and cheese. You can, also, serve it over toast for Welsh Rarebit. (if you like, you can add some beer to the white sauce, but I prefer it without)
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