The recipe I posted today comes from Wartime-Ration Recipes for Delicious Meals for 2, 4, or 6 by the Pet Milk Company copyright 1943.
Stretching the family food, budget and keeping meals nutritious was a bit of a task during WWII. One way to add a little more protein, as well as making food more filling was often done with the addition of a cream or white sauce. Leftovers turning a fuzzy green in the fridge was taboo. Every homemaker was expected to use every possible little morsel of food. If you had a cup of leftover peas and carrots, a chicken drumstick, and some day old biscuits, you had chicken a la king for four! All you needed was a good white sauce. I often serve creamed leftover veggies over whatever type of bread I have around, toasted of course. It's filling and delicious!
Note: Regular milk, reconstituted non-fat dry milk, soy or almond milk, and broth may be used to replace the evaporated milk.
