|Water and Vegetable Diet|
|by Joel Shew|
This 1854 work by William Lambe with Notes and Additions by Joel Shew is the American edition of a work originally published in England in 1815.
1 - 10 of 84 for cream sauce vegetable
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Cook fresh vegetables in 1 cup ... milk/cooking liquid, and cook at 70% power, stirring occasionally, until thickened. Add the cooked vegetables and reheat.
Thaw out frozen vegetables; set aside. ... remaining milk or cream, stir constantly. Make amount of sauce or thickness you ... on cooked rice or noodles.
Grate off all ... eggs and sour cream on top of ... Season to taste with salt and cayenne. Serve over poached fish or steamed vegetables. Serves: 2 cups.
Melt butter in ... celery, water, sour cream, salt, lemon ... well blended. Cook over low heat 3-5 minutes longer, stirring frequently. Makes 3/4 cup sauce.
Combine and add cheese; cook until thick. (For cheese sauce, add 3/4 cup grated milk cheese.)
Simmer vegetables for 10 minutes ... saucepan, combine sour cream, salt, butter, ... golden, 375 degrees. Also can be made in A.M. and heated for 30 minutes.
In a small ... milk a little at a time and cook until it thickens. While stirring, you may want to thin it a little with the liquid from the vegetables.
Melt butter in a quart saucepan. Stir in remaining ingredients. Cook over low heat stirring constantly until heated. Serve over asparagus, green ...
Combine all ingredients in glass boiler and cook on low heat until cheese melts. If you want a thinner sauce, add more milk. This is great on broccoli!
Cut butter into flour, dry milk and seasonings until very crumbly. Keep in tight container in refrigerator. 2 tablespoons mix thickens about 1/2 cup ...
Result Page: 1
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