Plains Edition Recipes for 6-19-10 | TheFencePost.com

Plains Edition Recipes for 6-19-10

From the kitchen of: Toni Ring, Hyannis, Neb.

1/4 c. butter

1/2 c. mushrooms

1/4 c. flour

1/2 tsp. salt

1 c. milk

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1/2 c. chicken broth

1/2 c. celery, diced

1 c. chicken, diced

1 c. peas

1 Tbsp. pimento

Saute mushrooms in butter, blend in flour and salt; add milk and broth. Cook over hot water, stirring until smooth. Parboil celery 5 minutes. Add to creamed mixture with the remaining ingredients. Serve on hot biscuits.

From the kitchen of: Toni Ring, Hyannis, Neb.

1/4 c. butter

1/2 c. mushrooms

1/4 c. flour

1/2 tsp. salt

1 c. milk

1/2 c. chicken broth

1/2 c. celery, diced

1 c. chicken, diced

1 c. peas

1 Tbsp. pimento

Saute mushrooms in butter, blend in flour and salt; add milk and broth. Cook over hot water, stirring until smooth. Parboil celery 5 minutes. Add to creamed mixture with the remaining ingredients. Serve on hot biscuits.

From the kitchen of: Toni Ring, Hyannis, Neb.

1/4 c. butter

1/2 c. mushrooms

1/4 c. flour

1/2 tsp. salt

1 c. milk

1/2 c. chicken broth

1/2 c. celery, diced

1 c. chicken, diced

1 c. peas

1 Tbsp. pimento

Saute mushrooms in butter, blend in flour and salt; add milk and broth. Cook over hot water, stirring until smooth. Parboil celery 5 minutes. Add to creamed mixture with the remaining ingredients. Serve on hot biscuits.