Ingredients:
1/2 cup chopped onion
1 1/4 cups butter
1 1/4 cups flour
11/2 quarts gluten broth
2 cups diced potatoes
25 biscuits—uncooked drop topping
2 cups diced carrots
2 cups diced celery
2 cups cooked peas
1 tablespoon salt
2 1/2 quarts undiluted evaporated milk
1 teaspoon vetsin
Steps in Preparation:
Saute onions lightly in butter in heavy skillet over low heat. Add flour, stir until smooth. Slowly add gluten broth and stir until thickened. Stir in remaining ingredients and continue to heat until thoroughly blended. Place in individual caseroles or large pans. Drop biscuits from spoon to casserole, leaving space between biscuits. Bake for 20 minutes at 425° F. Makes 25 servings.
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