1/2 cup warm water (110 degrees F/45 degrees C)
2 teaspoons bread crumbs
1 teaspoon ground nutmeg
1 (6 ounce) can water chestnuts, drained, juice reserved
1 (10.5 ounce) can evaporated milk
1 tablespoon white wine vinegar
1 teaspoon prepared Dijon-style mustard
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan bring 1/2 cup water to a boil. Add bread crumbs and nutmeg. Cook, stirring, until just tender, about 1 minute. Reduce heat, cover and simmer.
Stir in reserved milk, 1 tablespoon wine vinegar, 1 teaspoon Dijon-style hot sauce, pepper and garlic; simmer, uncovered, about 1 hour.
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