Soup and Sauce Magic
@ Sandy Bosch store, October 19, 2011, Rhonda HairPage numbers are from
(Thin White Sauce)- pg. 35
1 cup milk, water, or broth1 Tbsp. cornstarch OR 2 Tbsp. flourCombine the two in a jar with a tight-fitting lid. Shake like mad to mix them smoothly. Heat to boiling, either in a saucepan or in the microwave. Add salt and pepper to taste, along with any herb, spice or chicken/beef bouillon if you want. For a good meaty flavor, cook this in a pan
with „fond‟ stuck in it.
Stir in ½ cup shredded cheese until smooth. Also good with a little mustard
or hot sauce. If it‟s too thick, stir in a little more milk. Serve over broccoli, baked potatoes, or
chips for nachos; with olives, chilies, chicken, and a little oregano or chili powder if you want.Pour over sliced potatoes with a little sliced/chopped onion, and bake 1 hour at 350 degrees tomake scalloped potatoes. Ham or bacon is good in that, too.
Cream of Chicken Soup
-Substitute for a can of condensed soup. Double the amount of flour or cornstarch in the recipe above, add 1 chicken bouillon cube or 1 tsp. chicken bouillongranules, and ¼ tsp. sage or poultry seasoning. Stir in ¼ c. chopped chicken if you have it.
Cream of Mushroom Soup
one can‟s worth
Use the liquid from a can of mushrooms for part of the water. Double the amount of flourabove, use 1 beef bouillon cube or 1 tsp. beef bouillon granules, add a pinch of thyme and garlicpowder. Stir in the mushrooms, chopped. Fresh mushrooms are good, if you have them.
: Cook 1 small patty (about 2 oz.) sausage in a small skillet. When browned,crumble it, then mix in the ingredients for Quick Gravy. Bring to a boil, to thicken it. Serve over biscuits, rice, toast, or mashed or baked potatoes. For a different flavor, substitute a can (or ½cup) cooked
, or thinly sliced
WHITE SAUCE CHART - pg. 36
Thin Medium Thick For scallopedpotatoes,as a base for creamsoups, sauce,cheese sauce, syrupor glazes if sweetenedFor creamed vegetables, thickergravy; pudding orfruit sauce- add 2-4T. sugarThicker versions of anything-
soup, base forsoufflé; cream piesor fruit sauce if sweetened1 T. fat1 T. flour¼ t. salt1 cup milk 2-3 T. fat2-3 T. flour¼ t. salt1 cup milk 3-4 T. fat4 T. flour1/4 t. salt1 cup milk