good point, sometimes i think about food for taste and then come back to
reality. lol, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : wendy, have you ever tried rice milk? I was thinking that rice flour
> with
> : rice milk would be nice and probably not need cheese at all, Lee
> Too carby for me generally. I don't make these sauces any more as sthey
> really do me no good, but the do taste good. Just liek with fgravies, I
> make them thin, never thickened at all.
>
> Wendy
>
> : "W. Baker" > wrote in message
> : ...
> : > Julie Bove > wrote:
> : >
> : > : "Storrmmee" > wrote in message
> : > : ...
> : > : >i have been doing it like that since i got the dh for making the
> white
> : > : >sauce so i can't swear i have ever seen a real recipe like it, i
> : > learned it
> : > : >from my grandmother. as an aside since you don
> : > : > 't eat ham, when you see the recipes that chop up ham in either,
> : > simply
> : > : > substitute, hamburger, green bell pepper and onion you have
> : > : > precooked/drained to add.
> : >
> : > : I did look up recipes and see that some say to do it that way. In
> the
> : > past
> : > : I just layered the potatoes, cheese and milk. That doesn't work.
> : >
> : > Clearly, you need to make a white or cream sauce with , usually flour,
> : > thickenermixed wotht eh far you are using, then followed b adding the
> : > milk, stirring or whisking constantly to avoid lumps, then seson to
> taste.
> : > Works for scalloped pottoes, chicken a-la-king, and many other dishes.
> : > ind pof part of basic cookery. You can also, if unable to use milk
> for
> : > one reason or another, use chicken or vegetable stok with teh same
> : > proceedure. This is veloute sauce andis useful for those with milk
> : > allergies or those wiching to put meat in the dish and keep it
> kosher(like
> : > chicken a la king).
> : >
> : > Wendy
>
>