Bechamel Sauce

What to fix for dinner with the ingredients I have? I decided to get creative with left over steak, mushrooms and macaroni. The fresh eggplant from my Master Gardener class was sitting there begging to be included and I also had summer squash, green beans, onions, celery, red pepper and fresh basil from my garden. Tastes & Treasures to the rescue with a creamy Bechamel Sauce. The recipe on page 161 is for Lasagna with Artichokes but I like to improvise. After sauteing the vegetables and adding the cut up steak, I drizzled the sauce over them. It was a hit with the family.

Bechamel Sauce

5 tbsp butter
5 tbsp all purpose flour
1 1/2 cups half and half (I used skim milk to lower calories and fat)
1 cup chicken broth (I used beef broth and mushroom broth)
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp white pepper

Melt the butter in a medium saucepan over medium-high heat. Stir in the flour. Cook for 3 minutes or until thick and golden brown in color, stirring constantly Add the half and half and broth all at once, whisking, constantly until blended. Cook over medium heat for 5 minutes or until the mixture comes to a boil, stirring constantly. Reduce the heat to low and simmer for 2 minutes. Stir in the salt, nutmeg and white pepper. Remove from the heat and press a sheet of waxed paper over the surface of the sauce to prevent a film from forming.