Scalloped potatoes help?
On Sat, 3 Jan 2009 14:11:26 -0500, "Peter" > wrote:
>"sf" > wrote in message
.. .
>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem >
>> wrote:
>>
>>>This one works. It's given on cans of Carnation evaporated milk but
>>>don't hold that against it. It's certainly better than one with
>>>canned soup.....
>>
>> Doesn't anyone use plain ole milk anymore?
>
>I don't make it often, but the twice I tried it with milk or cream it
>seperated and did not look appealing. I switched to cream of mushroom
>soup base :-)
Mom used white sauce, so there was no problem with separating. Takes
a tiny bit longer, but her potatoes were always surrounded by a
smooth, creamy sauce.
The first time I made bechamel sauce, a few years ago, I was a nervous
wreck. The name sounded so forbidding. Once I started making it, I
realized that it was my old, familiar "white sauce" from macaroni and
cheese and scalloped potatoes days. Who'd-a thunk?
Carol
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