Dry Gravy Mixes
Source of Recipe
unknown/Gloria Pitzer
List of Ingredients
3 tablespoons Instant tea powder
1 tablespoon Onion salt
2 tablespoons Onion powder
1 teaspoon Marjoram -- crushed
4 tablespoons Beef bouillon -- granules
2/3 cup Cornstarch
8 Gingersnaps; cookies -- about 2" in diameter
Place all ingredients as listed in blender, blending at high speed until it
becomes a very fine powder. Use on/off speed on high and turn off motor 3-4
times to clear mixture away from blades during blending. Store at room
temperature for weeks and weeks. Makes 2 cups dry mix.
TO USE: place 2 cups water in blender. Add 3 tb gravy mix and blend 30
seconds on high until smooth. Transfer to a small saucepan and cook on
medium, stirring constantly, until thick and smooth. Then stir in 2 tb
butter or margarine, stirring until blended. Remove from heat and serve.
Makes 2 cups prepared gravy.
Mushroom gravy mix: blend hot finished gravy into a can of cream of
mushroom soup, using a spoon to stir-blend it, rather than the blender.
Heat, but do not allow to boil as boiling thins the mixture. Makes 1 qt
gravy.
Pork gravy: combine 2 1/4 cup finished gravy and stir into a can of cream
of celery soup and add 1/4 ts hickory salt, heating through and stirring
constantly. Do not let it boil. At serving time, stir in about 2 tb bacon
drippings to serve 4 to 6.
Chicken gravy: use chicken bouillon instead of beef bouillon. Mix finished
gravy with cream of chicken soup, heating until hot.
Recipe
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