White (Bechamel) Sauce

Basic White or Bechamel Sauce

                                         

This is one of the first recipes that burgeoning cooks should learn. Once you have the hang of this,  you can add grated cheese or other ingredients such as carmelized onions to enhance your meals.

Ingredients

• flour
• 1 stick of butter
• milk or cream (warm)
• salt and pepper to taste
• grated cheese optional

Procedure (Read before starting)

1. Melt butter in a medium sauce pan
2. When melted, stir in approximately 1/2 c of flour. It should melt into the butter without being too wet or too solid. Add a bit extra flour if necessary - but not more than a tablespoon at a time or it will get chunky (time to experiment).
3. Stir over medium heat until thoroughly mixed and add a bit of salt and pepper.
4. Reduce heat slightly and slowly stir in warm milk or cream (room temperature or slightly heated) into the flour mixture, stirring constantly with a whisk so it doesn't scorch. It may take a cup to a cup and a half of liquid. What you want is a thick, creamy sauce.
5. If you want a cheese sauce, add some grated cheese to the mixture but be careful, it will scorch easily. Always work over low heat for this addition.
6. When the mixture is smooth, remove from heat and serve over pot pies, perogies, meat pies or other dishes as required. To refrigerate and reuse, keep covered (will last up to a few days) and simply add a bit of milk when you reheat it, stirring often in the microwave or on the stove top on low-medium heat.

Nana's Meat Pie

Nana's Meat Pie

This is a recipe that I have made for at least 30 years. It's an adaptation of a Mennonite recipe which my mom made as a staple in our household while I was growing up. Paired with a good white sauce (recipe to follow), you can't beat it for taste, plus it's a great introduction to sauerkraut and all its health benefits! You can use a commercial pie crust (boxed or frozen) or make your own. I've given directions to making a simple, no-fail crust that holds together quite well while still being flakey and tasty.

INGREDIENTS

Pie Filling

• 1 lb ground beef
• 1/2 medium onion, chopped
• 2 tbsp vegetable/canola oil
• 2 c sauerkraut
• 1/2 c water
• salt and pepper to taste

Pie Crust

• 2 c all-purpose flour
• 1 c shortening
• 1 tsp salt
• ice water (approx 2-3  tbsp) - enough to make pastry dough stick together

White Sauce

• 2 tbsp flour (approx.)
• half stick butter or margarine
• 1 1/2 - 2 c milk (for calorie's sake, I use non-fat)
• pinch of salt and pepper

PREPARATION

Pie Filling

Heat oil in a large heavy saucepan. Break up ground beef and place in saucepan with onion. Stir and cook til onions are translucent and ground beef is no longer pink inside. Add sauerkraut, water, salt and pepper and cook for approximately half an hour, until ingredients are combined and soft (this is when I like to sneak some to eat - shh).

Pie Crust

Place flour in a medium bowl and chop in shortening using a pastry blender or 2 knives. Add salt. Add water, one tbsp at a time until mixture forms a ball and holds together. Spread 2 tbsp flour on a work surface (covered with waxed paper). Gently roll and knead the pastry until it's smooth. Divide into 2 balls and roll each out into a circle. Place one on bottom of pie pan, put filling inside; cover with the other circle. Crimp sides of crust to hold together. Prick pie top with a fork. Bake pie at 400 degrees for 10 minutes, then reduce to 350 degrees for approximately 30-35 minutes, or until the crust is light golden in color and the filling is bubbly. Cover edges with foil if crust gets too dark.

White Sauce

Melt butter or margarine in a heavy non-stick medium saucepan on medium-high heat. Add flour, salt and pepper. Cook and stir constantly for approximately 1 minute, or until a thick roux (base) is made. It will look dry. DO NOT SCORCH. Add milk, 1/4 c at a time, Cook and stir between additions to keep sauce creamy. Add enough milk to give the consistency you prefer. We likes our thick and velvety. 

Voila! Nana's Meat Pie!