This
recipe is from Nancy J. of Chicago, who writes, "This
is a recipe that dates back to the early 40s. Meat was
rationed during W.W.2. I remember, mom made it and I made
the toast! We had it at least once a week! Soooo Goood!!!"
Ingredients:
1/2
cup chopped celery
1 tablespoon chopped onion
3 tablespoons butter
1/2 cup flour
1 can (14 1/2 oz.) evaporated milk
1 1/2 cups water
1 jar (5 oz.) chipped dried beef
2 tablespoons minced parsley
Directions:
Cook
celery and onions in butter until tender. Blend in flour.
Stir in evaporated milk and water. Cook, stirring, until
smooth and thickened. Add beef. Stir in parsley.
Serve
over toast.
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