|1 can||(10 3/4-oz) condensed chicken broth, undiluted|
|¾ cup||Whipping cream|
|¼ cup||Country Ham, chopped|
|1 teaspoon||Pepper, freshly ground|
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 3 to 5 minutes or until lightly browned.
Add broth, whipping cream and water gradually; cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly. Stir in ham and pepper. Yeild 2½ cups.
Notes: Sauce for Southern style Chiles Rellenos Per serving: 284 Calories; 28g Fat (87% calories from fat); 2g Protein; 8g Carbohydrate; 92mg Cholesterol; 133mg Sodium Posted to FOODWINE Digest 07 Dec 96 Recipe by: Southern Living Best Recipe for 1996/tpogue@...
From: terry pogue <tpogue@...> Date: Sun, 8 Dec 1996 22:58:16 +0100
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