A blog about growing your own (veggies and fruits, of course. What did you THINK I meant?), eating locally, living frugally (my friends will laugh themselves sick), preserving our corner of the earth and, of course, the adventures of The Daisy, Cedric the Butterfly Dog and Me.
Monday, July 16, 2012
Creamed Chipped Beef/ lower-point version
This recipe is my copyright and cannot be used without permission. Commercial use prohibited.
Creamed Chipped Beef
5 servings, 3 points each
4 oz Armour Chipped Beef, cut into small pieces 1 Tbsp unsalted butter (the beef is very, very salty)
1/4 cup(s) all-purpose flour
2 cup(s) 2% reduced fat milk
dash ground nutmeg
pinch Mustard Powder
A small amount of white wine ( about 1 oz) does not effect the points.
pepper to taste when served
In a medium saucepan, melt the butter and add the beef. Let cook briefly, but do not brown. In a separate container, mix the flour into a small amount of the milk and whisk until dissolved, then add the rest of the milk. Pour the milk-flour mixture into the saucepan and stir constantly until the milk has thickened. Add the mustard and nutmeg, but do not use pepper until serving, as fresh pepper tastes better.
divide evenly into five small freezer containers and freeze for a quick breakfast or light supper.
I like to serve this over a small Ciabatta roll, sliced in half and lightly-toasted. Add three points. Also good served "Benedict" style poured over a poached egg on the bread...add 2 more points for that version.