Creamed Stuff

These comforting dishes are good lunches or suppers

The basis of creamed stuff is Béchamel Sauce,or White Sauce. This is easy to make, and has many uses. For each cup of sauce, use a tablespoon of butter and a tablespoon of flour. Melt them in a small saucepan, then stir and cook gently until they make a frothy roux. Correct the proportions of butter and flour if necessary by adding small amounts of one or the other. It is not critical. Add the milk, and heat. Stir occasionally, especially scraping the bottom of the pan. When the mixture begins to steam and turns a bit thick, start stirring constantly until it is uniformly thickened and bubbles break at the surface. Cook for about a minute to make sure the sauce does not taste of raw flour. If the sauce is too thick, add some more milk. The sauce should be smooth. If it is not, you have not stirred it properly. It can be seasoned with salt and pepper as desired (I don't use pepper with seafood, however). Turn the heat down to low.

Now add whatever it is to be creamed. This can be dried beef torn into small shreds, chopped hard-boiled eggs (the result is better than you might think), salmon, shrimp or scallops. Don't add salt with dried beef; it has enough already. Possibly other things would be good, but I hestitate to recommend without having tried them. One I have tried is cooked ground beef, an army favorite. Serve the creamed stuff over toast, rice, baked potato or noodles, according to your preference.

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Composed by J. B. Calvert
Created 25 March 2001
Last revised