View Single Post
  #8 (permalink)   Report Post  
Posted to rec.food.cooking
Damsel in dis Dress[_4_] Damsel in dis Dress[_4_] is offline
external usenet poster
 
Posts: 437
Default 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

--
Change JamesBond to his agent number to reply.