Chipped Beef, California Style


Poppy Seed Cups (below)
1/4 cup butter or margarine
4 oz dried beef, shredded
1/4 cup Gold Medal flour
1/4 tsp. nutmeg
1/4 tsp. pepper
Dash cayenne red pepper
2 cups milk or light cream
1 hard-cooked egg, chopped
1 ripe avocado, peeled and diced
Tomato wedges
Hard-cooked eggs

Prepare Poppy Seed Cups. While cups bake, melt butter in large skillet. Cook and stir dried beef in butter until edges curl. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly.

Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in egg and avocado; heat through. Serve in Poppy Seed Cups with wedges of tomato and hard-cooked eggs.

6 servings

Poppy Seed Cups:

Heat oven to 375F. Trim crust from 12 slices white bread. Spread slices with butter; sprinkle with poppy seeds. Press buttered sides up into uncreased muffin cups. Bake 12 minutes or until light brown.