In the last issue, we asked:  What’s a dish that reminds you of home?

Carolyn Maxwell, Apparel Design ’62, answered:
Creamed dried beef on toast was a breakfast staple in my central Pennsylvania youth. It’s unheard of in southern California, where I’ve lived for about 30 years. Instead of toasted white bread topped with dried beef in a classic white sauce, my recipe has changed along with me. I begin by sautéing chopped shallots in butter before adding flour to make a roux. Next, I whisk in equal parts chicken broth and cream, a splash of sherry, and a sprinkling of black pepper before adding the salty dried beef (which I bring back from trips to PA). I serve it on sliced and toasted croissants.