| Potatoes, Creamed | Vegetables & Fruits |
|
1 -19oz. can whole potatoes, drained OR leftover whole potatoes,cubed
2 tbsp. butter 3 tbsp. flour 1 cup+ milk (a)1 tsp. paprika 1 tsp. onion soup mix1 2 tsp. each parsley flakes,salt, pepper |
(b)1 celery stalk,chopped
1/2 med. onion,finely chopped 1 tbsp. green pepper,finely chopped butter salt, pepper, parsley ALTERNATE 1 can undiluted cream of mushroom soup |
METHOD 1:Melt butter in top of double boiler. Stir in flour and stir together over med. heat until blended. Slowly stir in the milk while bringing to the boiling point. Cook 2 minutes at boiling point.Add more milk if too thick.Place in top of double boiler over hot water.
(a) Season with paprika,onion soup,parsley, salt and pepper. Stir and add 15 minutes before serving the drained potatoes or leftover cooked potatoes, cubed.
(b) Fry celery, onion and green pepper in a little butter or margerine. When vegetables are soft add to the cream sauce. Add the salt, pepper, paprika and parsley. Then, as above, add the potatoes.
METHOD 2: In top of a double boiler place the undiluted mushroom soup and heat to boiling point. Add spices as above and place in top of double boiler over hot water. Add potatoes and heat through.