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Sylvia
 
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Default I'll bring the veggies...

Here is the PERFECT recipe for you. Rich yet easy and reheats great.
As with all recipes, you can adjust the seasonings easily, but I suggest
making the sauce the day before and tasting before adding more
seasoning. I like it best over mushrooms, but also liked it over
zucchini, green beans, and broccoli. (When I served it over corn or
cauliflower, the veggies got lost in the sauce but still tasted great!)

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Sherry Cream Sauce
Categories: Sauce, Company, Favorite
Yield: 8 servings

1 c Butter
2 ts Salt
1 ts Pepper, white
1 c Flour
4 tb Juice, lemon
4 c Stock, chicken
1 c Sherry
2 c Cream, heavy

Scald heavy cream. Melt butter in skillet. Add lemon juice to salt,
pepper, and flour, then enough chicken soup to make flour mixture
liquid. Stir into butter, add rest of soup, and cook over medium low
heat until sauce thickens. Add sherry and heavy cream.
Wonderful over mushrooms or other vegetables as a 2-crust vegetable
pie. Bake at 425 for 10 minutes, then 350 for 20 minutes.

MM courtesy of www.SteigerFamily.com: I started making this recipe
when I was in college, and it has never failed me -- my
family-of-origin even ate zucchini when I served it under this sauce!
I prefer serving it over a green vegetable, since a yellow or white
vegetable gets lost in the sauce. Great made the day befo reheat
the sauce in a frying pan, nuke your frozen vegetables, then stir the
nuked veggies into your reheated sauce and serve.

MMMMM


--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
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