Wednesday, March 22, 2006

Creamed Dried Beef (Not just for breakfast anymore)

I think this is a nice meal for when time is of the essence. For the Creamed Dried Beef: Cut jarred dried beef into managable pieces. Saute in a skillet with 2T of butter until slightly browned. Add 1/4C flour and continue to warm gently until the flour is cooked, 2-3 minutes. Add milk until the desired consistancy is reached. Remember, the mixture will not reach its maximum thickness until it boils gently. I find that about 2C milk is about right. Serve over biscuits or toast. The vegetable pictured is edamame. Wine: Haywood Chardonney $5.99;



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