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How To make Kathy's Chipped Beef
1 pk Dried beef (I use
Budding's) 2 tb Butter or margarine
2 tb Flour
1 c Milk*
Salt (it won't need much) White pepper to taste 1 pn Dry mustard
*(for a more authentic military flavor, use canned evaporated milk) Remove the beef from the package, and tear into shreds. Melt the butter, and briefly saute the beef in the butter (it should just become slightly crispy). Add the flour, and stir until the whole mess congeals slightly and begins to look a little like wet beach sand (DO NOT brown the flour). Stir in the milk, and whisk until smooth. Season to taste with salt, pepper, and dry mustard. Simmer briefly until thickened and all the floury taste is removed. Serve over mashed potatoes, rice, biscuits or toast. NOTE: For a better, but distinctly non-military version of this dish, toss in a couple of generous handfuls of grated cheddar cheese, and a few grains of cayenne pepper. Kathy in Bryan, TX
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Cooking By Heart with Kathy Mattea
In this episode, multi-Grammy and CMA Award winner Kathy Mattea shares memories of growing up in West Virginia with Italian and American food, eating fresh garden veggies, big family Christmas gatherings, and bonding with her Italian father over his favorite snack. Moving to Nashville was pivotal, plus being “discovered” there 5 years later and a career ascent. She also relates seeing her musical path almost from birth, reveling in the sacredness of music & its ability to bring us together: all this and much more in a fascinating conversation with this remarkable woman.
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from a Betamax videotape
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Kathy's Kitchen - Italian Luncheon 9/30/1986
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Copyright Disclaimer: Under Section 107 of the Copyright Act 1976, allowance is made for fair use for purposes such as criticism, comment, news reporting, teaching, scholarship, and research.
Fair use is a use permitted by copyright statute that might otherwise be infringing.
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