Subject: New Potatoes
Newsgroups: rec.food.cooking
From: barbaragauthier at webtv.net (Barbara)
Date: Mon, 9 Jul 2001 08:09:46 -0500 (CDT)
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I grew up eating new potatoes in a creamy sauce. Does anybody know what I am talking about and do you have a recipe to share? Nobody in my area knows how to make it. I have seen recipes where it calls for parsley and butter but the ones I love has a creamy sauce. It is just absolutely wonderful! Please help! If you have any good recipes and you know what I am talking about, email me at jjgauthier at webtv.net. It will be greatly appreciated!!!!!
From: pfoley (pfoley at ici.net)
Date: Mon, 9 Jul 2001 10:50:18 -0400
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Wouldn't that be creamed potatoes. Just boil some potatoes, cube them; make a white sauce and add the potatoes to the sauce. You can do this with haddock, too.
That would be my guess.
From: pfoley (pfoley at ici.net)
Date: Mon, 9 Jul 2001 15:57:26 -0400
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White Sauce
Thin White Sauce (like coffee cream for vegetables and soup
For each cup sauce:
1 Tablespoon butter or margarine
1/2 to 1 Tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Medium White Sauce (like thick cream for creamed and scalloped foods)
For one cup sauce:
2 Tablespoons butter or margarine
2 Tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Thick white sauce
Like batter (for croquettes and souffles)
For each cup sauce:
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.
Use a little less flour for starchy vegetables, or a little more milk.
I use this sauce to make scalloped and au gratin potatoes, too. When I make au gratin potatoes, I add Velveeta cheese; lots of it; about a cup.
For the creamed potatoes, I think you would want to use the Medium White Sauce. I find it thickens as it stands, so you might have to add a little more milk. I sprinkle lots of pepper in the white sauce.
From: pfoley (pfoley at ici.net)
Date: Mon, 9 Jul 2001 19:20:49 -0400
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I bet if you added some peas to the creamed potatoes, that would be good, too.
You can use white sauce for many things.
I always double the amounts in the white sauce to make more sauce.
One time I boiled some haddock, skin removed for about 10 minutes. Cod would be good in this dish too. Made some white sauce, drained the cooked fish and added the chunks of fish to the sauce and served it with mashed potatoes and vegetable. If you had those nice shell dishes, you could put the creamed fish on the shell; very fancy. I would use the thin to medium sauce for this.
Another way to use white sauce is
Golden Rod Eggs.
Hard Boil about six eggs, or figure two to person. Make your medium to thick white sauce, cut up the hard boiled whites of the eggs into the white sauce. Double the sauce. Make some toast, 2 to a person. Pour your heated white sauce with hard egg whites in it over the buttered toast. Take the hard egg yolks and press them through a sieve to sprinkle over the whites; very pretty, easy and very tasty.
Another way to use a white sauce is by adding half chicken broth and half milk or cream instead of all milk, and use it as a sauce for chicken. Of course instead of using butter, you could use the fat in the pan from the fried chicken in this case if you were frying the chicken. But you could cook the chicken in a crock pot all day, make your white sauce with the broth and milk, and pour it over the chicken pieces, which has the skin and bones removed. This is good with bread stuffing.