1 can (2 ounces) sliced mushrooms
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1 cup bouillon or stock
1/8 teaspoon nutmeg, optional
1 egg yolk, beaten
Use fresh or canned mushrooms. If using fresh, you'll need 1/2-cup sliced mushrooms. Whichever you use, brown them in the butter in medium skillet and blend in flour and salt. Add bouillon and nutmeg. Cook until thick. Add beaten egg yolk and stir until well mixed and egg is cooked. Makes about 1 cup.
MERRILEE HARRIS, Harrah
DEAR MELBA: Here's a prayer our mothers probably prayed for us:
“When you were small ... and just a touch away, I covered you with blankets against the cool night air ...
But now that you are tall ... and out of reach, I fold my hands and cover you in prayer.”
CAROL JACKSON, N.C.
Aren't memories wonderful! Be sure to check my column the next few weeks for Carol's mother's recipes and others, including Linda Green, Ardmore; Christine Eilerts, Jones; Suzanne Parker, G. Jurko and Sandy Warren, Oklahoma City.
If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.