Tuesday, December 29, 2009

An Aptly Named Dish

We hosted Christmas dinner over at my house this year so now we have lots and lots of leftovers! Let me say for the record that this was the first time I've ever bought a spiral-sliced ham, and it was AWESOME! Serving it was as easy as falling off a log, and I've been throwing ham into just about everything we've eaten since. But Mike grows weary of the ham, so tonight I decided to use some of the leftover turkey in a dish I like to euphemistically call "Stuff on a Shingle."

Now, I know what you're thinking: "That's not what it's called!" Well, before you tweet about what a know-nothing idiot I am, remember that I'm selling this stuff to a four-year-old and a seven-year-old. What you call it is your own business. I call it Stuff on a Shingle.

It's your basic recipe: white sauce, turkey, some frozen peas, a little salt and pepper and that's it. I purposely made it bland. I had made a loaf of whole wheat bread in the bread machine earlier today, so I toasted up some slices and poured that lovely concoction on top. Brilliant! Add a salad and you have a meal...

...that nobody liked. Jack actually stabbed himself when his fork skidded off the hard crust of the toast!

Come on, it's not like it was battery acid or anything. Take a look:

Mmmm, I've never seen anything so tasty looking!

Another triumph!

I'm having it on a baked potato tomorrow for dinner while the kids eat hamburgers.

Stuff on a Shingle
2 T butter
3 T flour
2 c. milk
Salt and Pepper
2 c. chopped meat (turkey, ham, beef, pork, etc.)
1 c. frozen peas

In a saucepan, melt the butter. Add the flour and mix it in until it forms a roux, a sort of paste. Cook this for about a minute, then add the milk a little at a time, whisking after each addition to avoid lumps. After all the milk has been added, continue cooking and stirring until the sauce thickens. Season with salt and pepper, then add the meat and peas. As the peas thaw the temperature of the sauce will reduce so that you don't burn the roof of your mouth with your first bite.

Serve on toast or a baked potato. Bask in the praise of another magnificent meal.

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