BECHAMEL - White sauce

2 tbsp butter 1 tbsp flour
¼ tsp salt
1 cup milk

In a small heavy saucepan, melt 2 tbsp butter over low heat.

Blend 2 tbsp flour into the melted butter.  Add ¼ tsp salt.
Cook over low heat, stirring, for 4 to 5 minutes.  Cooking for this length of time will minimize flour taste.  Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.

Thick: use 3 tbsp of butter and 3 tbsp of flour.  (Used for soufflés)
Thin: use 1 tbsp of butter and 1 tbsp of flour.  (Used for cream soups)
Heavy: use 4 tbsp of butter and 4 tbsp of flour.  (Used as a binder for croquettes)

Tips:

Standard Bechamel, after adding the milk, add 1 small onion studded with 3 cloves, a bay leaf and a grating of nutmeg.
Light stock, cream or combination may be used in place of the milk.
Add more flavor by seasoning with celery salt, nutmeg, a tsp of lemon juice, onion juice or sherry, or a few tbsp. of chopped chives or parsly.

SALSA CHICKEN AND RICE CASSEROLE

Recipe from: Taisha Stocking

Prep time: 15 minutes
Total time: 2 hours 15 minutes
1 can (10 oz) old el paso enchilada sauce
1 cup uncooked converted white rice
1 cup old el paso thick and chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained and rinsed
5 bone in chicken breast halves with skin
Heat oven to 325 F. Spray 13x9 inch glass baking dish with cooking spray. Reserve 2 tbsp enchilada sauce for brushing on chicken. In large bowl mix remaing enchilada sauce, uncooked rice, salsa, soup, and beans. Pour into baking dish. Cover tightly with foil.
Bake 1 hour uncovered. Brush chicken with reserved enchilada sauce.
Bake 1 hour longer or until chicken is fork tender.

ROAST SAUCE

Recipe from: Food Nanny

1 can cream of chicken/mushroom soup
1 package onion soup mix
1 tbsp soy sauce
1/3 cup brown sugar
3 tbsp apple cider vinegar
1 tbsp worcheshire
1 cup beef broth

Combine all ingredients and cook with roast.