Creamed Chipped Beef on Toast

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                            FOOD FUNNY
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Thanks to Iris Price for sharing this with us:

Answers to questions on a children's science test

Question: How do you keep milk from spoiling?
Answer: Keep in it the cow.

Question: What are the four seasons?
Answer: Salt, pepper, vinegar and mustard.

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                            TODAY'S RECIPE
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In the early days of the United States, dried beef was to the cow as
salt pork was to the pig. The idea of drying beef probably came over
with Bavarian or Swiss immigrants, but today it stands as a true
All-American classic. Just asked anyone who has served in the American
armed forces, where they have a slightly less appetizing nickname for this dish.

Creamed Chipped Beef on Toast

4 Tbs (60 ml) butter
1/2 lb (250 g) mushrooms, sliced
6 oz (170 g) dried chipped beef
Salt and freshly ground pepper to taste
1 Tbs (15 ml) Worcestershire sauce
1 recipe cream sauce (see below)
4 to 8 slices toasted white bread

Melt the butter in a heavy saucepan over moderate heat. Add the
mushrooms and saute for 5 minutes, stirring frequently. Add the chipped
beef and Worcestershire sauce and stir to combine. Remove from the heat.
Taste for seasoning with salt and pepper - the chipped beef may already
be salty enough. Combine with the cream sauce and spoon over toasted white bread.
Serves 4.

Cream Sauce

6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
1 cup (250 ml) beef or chicken broth, or milk
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a heavy saucepan over moderate heat. Stir in the
flour and allow to bubble for 3 to 5 minutes, stirring frequently. Add
the liquids and the seasonings and stir constantly with a whisk until thick and creamy.
Makes about 2 cups (500 ml).
Received on Wed Feb 24 18:43:43 2010