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Recipe Categories:

    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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