"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : i thinks this gets back to that "stir constantly" instruction, just
> not in
> : my skill set, lol, Lee
> : "Julie Bove" > wrote in message
>
> Stormee, If you make it thin, .ike I do you don't have to stir it sll
> the
> time in order to keep it from getting lumps. Mine is alwasy thin and
> the
> only "lumps" are ssmall pieces of onions, etc scraped from the bottom
> of
> the pan and they only add to the taste adn nice texture.
>
> Wendy

I like to put flour on the stuck bits on the pan (pumpkin, potato, onion
are nice) then stir it over low heat until you can't see the whiteness
of the flour any more then add water while stirring, it only takes a few
stirs after that until its thickened and i can turn down heat and leave
it.