STARVING STUDENT CREAMED CHIPPED BEEF -- especially for Kelly
Ellery, while not much of a cook, does have a few recipes in his repetoire. He learned to make this in college and made it for Ennis for breakfast on a recent weekend morning.
Cream sauce:
Measure 1 cup milk in a small saucepan. Heat until hot over very low heat. Do not boil. Alternatively, heat the milk in a glass measuring cup in a RadarRange, keeping a close eye to make sure it does not boil over (easy to do in a microwave).
In another saucepan, melt 3 Tbsp. butter. Add 3 Tbsp. flour and stir with a wire whip for about a minute over low heat. Add the hot milk, all at once and cook, stirring, until the sauce thickens (about a minute or so).
Chipped Beef:
With a knife or scissors, cut a small jar of chipped beef into bite-size pieces. Add to the cream sauce and serve over toast or a baked potato. If you find the beef is too salty, allow it to stand for a few minutes in warm tap water. Drain and dry on a paper towel before adding to the sauce. If you have some horseradish, add a teaspoonful to the finished dish and stir to mix.
If you can find fresh dried beef, it is much better than the stuff in a jar. In that case, use about 1/4 pound.
Makes enough for 2 servings. For a starving student, you can have creamed chipped beef on toast for breakfast (use half) and the other half on a baked potato for dinner.