How exciting! More creamed food on toast! Yay. Do you think we will get the retro fave Chicken a la King eventually?

With this recipe you don’t start with one of the standard white sauce recipes, but there is white sauce involved nonetheless. The August Menu recommends serving over toast, so you could skip the croutons. Too bad we are out of evaporated milk, we have carrots and celery!

Creamed Carrots and Celery

2 cups sliced carrots
1 cup diced celery
2 tablespoons butter
3 tablespoons flour
1 cup evaporated milk
1 cup cooking water from vegetables
Salt to taste
Croutons 

Put carrots and celery into a 3-qt saucepan, cover with boiling salted water, 1 teaspoon salt to 1 quart water, cover pan and boil gently until tender. Drain, saving water. Meanwhile melt butter in saucepan, blend in flour, add milk and 1 cup water drained from vegetables, stirring constantly over low heat until sauce boils and thickens. Add salt if needed. Add cooked vegetables and reheat thoroughly. Serve the creamed vegetables poured over crisp croutons. 5 servings. From the Modern Family Cookbook