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Name: Chipolte (?) Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Habs chopped fine; (seeded,; 2 tb Butter or hard margarine; 2 tb Flour; 1 ds Salt; 2/3 c milk; 1 ds Paprika

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INGREDIENTS

2 Habs chopped fine; (seeded,
2 tb Butter or hard margarine
2 tb Flour
1 ds Salt
2/3 c milk
1 ds Paprika

INSTRUCTIONS

Hello Jim...I do this frequently, because, although I am lastose intolerant, I still do cream sauces, and with 1% milk no less! A good cream sauce is easy to make if you have wisk to mix it with while it is cooking....so here you are: Melt butter in a RevereWare stainless steel pan, or similar, when butter liquid and bubbling, add the chopped habs, salt, and cook for a few minutes on medium...add in the flour, and mix well, so that the flour and the butter mix are solid lumps in the pan, then add the milk all at once, and stir with the mixing wisk...if too thick, add more milk, and the salt and paprika...I also add parsley chopped as well, the color mix is attractive...this is a hot cream sauce..mo hotta mo betta...add mo habs..less hotta,less habs! Simple,huh? Posted to CHILE-HEADS DIGEST by Doug Irvine on May 29, 1998

NOTES

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Chipolte (?) Cream Sauce

2 Habs chopped fine; (seeded,
2 tb Butter or hard margarine
2 tb Flour
1 ds Salt
2/3 c milk
1 ds Paprika

Hello Jim...I do this frequently, because, although I am lastose  intolerant, I still do cream sauces, and with 1% milk no less! A good cream  sauce is easy to make if you have wisk to mix it with while it is  cooking....so here you are:    Melt butter in a RevereWare stainless steel pan, or similar, when butter  liquid and bubbling, add the chopped habs, salt, and cook for a few minutes  on medium...add in the flour, and mix well, so that the flour and the  butter mix are solid lumps in the pan, then add the milk all at once, and  stir with the mixing wisk...if too thick, add more milk, and the salt and  paprika...I also add parsley chopped as well, the color mix is  attractive...this is a hot cream sauce..mo hotta mo betta...add mo  habs..less hotta,less habs! Simple,huh?  Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on May  29, 1998

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Nutrition

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Serving Size: 1 Serving (63g)
Recipe Makes: 1 Servings

Calories: 99
Calories from Fat: 13 (13%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.4g
Cholesterol 3.3mg		1 %
Sodium 18.5mg		1 %
Potassium 161.8mg		4 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 16.6g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 99

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