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Subject: New Potatoes


From: barbaragauthier[at] (Barbara)
Date: Mon, 9 Jul 2001 08:09:46 -0500 (CDT)
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  It
will be greatly appreciated!!!!!


From: pfoley <pfoley[at]>
Date: Mon, 9 Jul 2001 10:50:18 -0400
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]>
Date: Mon, 9 Jul 2001 15:57:26 -0400
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]>
Date: Mon, 9 Jul 2001 19:20:49 -0400
I bet if you added some peas to the creamed potatoes, that would be good,
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.

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