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BASIC GRAVY 2 Tbsp. browned flour* 1 c. liquid (meat drippings or bouillon or both) Use 2 tablespoons of flour for each cup of liquid. Put half of the liquid in a jar; add flour. Cover tightly and shake until mixture is smooth. Pour into a pan; add remaining liquid. Bring to a simmer; cook for a few minutes, stirring constantly. Season to taste. Add gravy coloring, if desired. Yield: 1 cup. Calories per serving (1 tablespoon) equals 5. Note: For a thicker gravy, increase flour by 4 table- spoons for each cup of liquid. Yield: 1 cup. Calories per serving: 1 tablespoon (thick) equals 10. Variation: Mushroom gravy - Add 1/4 cup sliced mush- rooms for each cup of gravy. *Browned flour adds color and flavor to the gravy. To brown, spread flour in a shallow pan; cook over very slow heat, stirring occasionally until lightly colored. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |