My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, January 26, 2010

Creamed Chipped Dried Beef

What do you mean you have never had chipped beef on toast! Well if you are under forty you more than likely haven't. This is a favorite thing to have with scrambled eggs for a late Saturday morning or Sunday breakfast, if you have some really good tomatoes, slice them along side. Sliced tomatoes and eggs, very Southern. The chances of anyone having really good tomatoes this time of year is slim and none.

Creamed Chipped Dried Beef
4 servings

1 small jar dried beef
1 tablespoon flour
1 tablespoon butter
1 1/2 cups of milk
4 to 6 well-buttered toasted slices of bread

Put shredded beef in a small bowl, cover with cold water, let set for 15-20 minutes. This will remove some of the salt. Drain, pat dry with paper towel. Put shredded beef in pan, sprinkle with flour, add butter, and slightly brown. Add milk and stir until thick. Serve over toast.

COOK'S NOTE: I like to add another tablespoons butter and 1/4 teaspoon freshly ground black pepper before spooning over toast.

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