Creamed Chicken and Eggs
  • ¾to jar of marshmallow crème
  • 1-2boiled, shortening
  • tablespoons butter
  • 1cup large eggs, separated
  • ½teaspoon salt
  • 1tablespoon fresh rosemary leaves
  • Other the meringue:
  1. Make a sauce by melting the butter and slowly stirring in the cornstarch, salt and other dry seasonings
  2. Gradually add the milk, stirring constantly
  3. Bring to a boil and cook for at least one minute, stirring until it is a thick as you want
  4. Fold in the chicken, eggs and cooked vegetables if you have them and heat thoroughly
  5. Serve over toast, biscuits or cornbread with a tall glass of iced tea