Serves: 4
Total Calories: 143
* Creamed Scrambled Eggs: Beat 4 eggs, 2 tablespoons milk, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. In a 10-inch skillet over medium heat, melt 1 tablespoon butter or margarine. Pour in egg mixture. Cook just until set but still moist, stirring occasionally. Carefully stir eggs into above sauce and serve as above. Creamed Chicken Nuggets: Prepare above sauce using 1 1/2 cups milk in place of milk and wine. Cut 3/4 pound boneless, skinless uncooked chicken nuggets into bite-size pieces if large set aside. In a 10-inch skillet over medium heat, melt 1 tablespoon butter or margarine. Add chicken. Sprinkle with 1/4 teaspoon poultry seasoning. Cook and stir for 5 minutes or until no longer pink in center (do not overcook). Stir chicken into sauce with an additional 1/2 teaspoon poultry seasoning and serve. Note: About 1 3/4 cups leftover cooked chicken or turkey can be stirred into the sauce instead of preparing uncooked chicken nuggets. In a 2-quart saucepan over medium heat, melt butter. Add flour. Cook and stir for 1 minute. Add milk, wine, salt and pepper. Stirring, bring to a boil and boil until thickened.
Prepare one of the variations below and stir into sauce.
Serve over toasted bread. English muffins or patty shells. Serve with buttered peas and a relish tray.
This Creamed Whatever recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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