Preparation:
Blend butter and flour in large saucepan. Gradually add milk to make a thin sauce. Place over med. heat and cook till sauce has thickened ( should be as thick as gravy). Make sure to stir the mixture constantly or have a VERY large strainer handy for lumps.
Add remaining ingredients and heat through. Serve over toast or popovers for an extra touch.
Note: You can also serve this in easy to make toast cups. Just remove the crust from elcheapo bread and press into muffin tins. Place tins under the broiler and cook until golden brown. Be sure to keep a close eye on them. Elcheapo bread can go from white to charcoal if left unattended. This can also be a good way to check your smoke detector,as I have found out in the past. |
