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Recipe by: louÏs
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See below ingredients and instructions of the recipe
3 tb Butter or margarine 1/2 ts Ground savory
6 tb Flour 2 c Cooked chicken
1 1/2 c Milk -- cut in pieces
1 1/2 c Chicken broth or stock 1 c Peas, cooked
3/4 ts Salt 1/2 c Almonds, blanched, slivered
1/8 ts Pepper
Melt fat in a large saucepan; stir in flour. Mix in liquids and
seasonings. Cook over moderate heat, stirring constantly, until
smooth and thickened.
Add chicken, peas, and almonds. Continue cooking until heated
through. Serve hot in patty shells or over toasted waffles or
biscuits.
Calories per 3/4 cup serving: About 289 without patty shell, waffle,
or biscuit
VARIATION: Creamed Tuna -- Use two 7-ounce cans of solid water-packed
tuna, drained, in place of chicken and use 1/2 cup coarsely chopped
cashews in place of almonds. Omit salt and savory. About 270
calories per serving.
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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