Angie
01-31-2007, 10:10 PM
We tried this one tonight with a roast pork tenderloin. Totally yummy. The only thing I might change is a teensy bit less flour. It ended up very thick, and a touch too floury tasting for me. I think this would compliment most meat, chicken, pork, beef even, quite well.
From the LAWL Cookbook:
Ingredients:
1 Tbsp lite margarine
1 12 Tbsp flour
1/4 tsp lite salt
1/8 tsp white pepper
1 c skim milk
1/2 cooked mushrooms, sliced
1. In a medium saucepan, melt margarine over medium heat
2. Stir in flou, salt and pepper
3. Add milk slowly, stirring constantly. Cook over med-low heat, until thickened, approx 10 min.
4. Add mushrooms. Continue to cook until heated through
Serving size: 1/4 cup
Counts as: 1V
From the LAWL Cookbook:
Ingredients:
1 Tbsp lite margarine
1 12 Tbsp flour
1/4 tsp lite salt
1/8 tsp white pepper
1 c skim milk
1/2 cooked mushrooms, sliced
1. In a medium saucepan, melt margarine over medium heat
2. Stir in flou, salt and pepper
3. Add milk slowly, stirring constantly. Cook over med-low heat, until thickened, approx 10 min.
4. Add mushrooms. Continue to cook until heated through
Serving size: 1/4 cup
Counts as: 1V