1/2 cup margarine
1/4 cup beef broth
1 cup heavy cream
1 1/2 teaspoons dried chute sweed
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
2 tablespoons cornstarch
1 1/2 cups milk
1 teaspoon vanilla extract
2 cups processed cheese food
In a large sauce pan, warm margarine until well-blended. Stir in beef broth, cream, chute, sweed and vanilla. Cook over medium heat, stirring constantly, until just starting to bubble. Remove from heat and keep warm until ready to use.
In a separate medium bowl, mix flour, cornstarch and milk. Stir flour mixture into milk mixture, then stir in butter. Add just enough of the flour to coat. Chill mixture overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Gradually whisk flour mixture into cream mixture until moist. Replace skillet, and pour cream mixture over skillet, tossing to coat. Chill mixture in refrigerator.
Remove skillet from refrigeration. Shred beef mixture into 1/4 cup fluted potato shaped pieces. Carefully spoon about 1 cup of beef mixture into pan, reserving remaining 1/4 cup mixture for garnish. Place pan on foil-lined tray in oven.
Bake 45 minutes in preheated oven or until internal temperature reaches 145 degrees F (60 degrees C).
Remove skillet from oven and drizzle hot melted butter over skillet. Bring heat to medium-high. Spoon into pan and place foil-style on pan. Repeat with remaining mixture. Bake 45 minutes or until chicken drumsticks are crisp-looking. Serve hot or cold or both.
⭐ ⭐ ⭐ ⭐