GRAVY RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAN NEW GRAVY (05-15-92) (23:49) 1 CUP WATER 1/8 CUP BRAN 1/8 CUP FLOUR 1 TO 2 TEASPOONS BEEF BOUILLON 1/4 TO 1/2 CUP DRIPPINGS FROM COOKED MEAT SALT AND PEPPER TO TASTE MIX THE WATER, BRAN, FLOUR, AND BOUILLON TOGETHER WELL UNTIL SMOOTH. SLOWLY ADD THE THICKENING TO WARM DRIPPINGS IN A SAUCEPAN OVER MEDIUM HEAT. ADD AN ADDITIONAL 2 TO 3 CUPS OR MORE WATER, UNTIL GRAVY IS THE RIGHT CONSISTENCY. STIR CONTINUOUSLY FOR SEVERAL MINUTES AND SEASON TO TASTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN GRAVY (03-31-93) (2:25) 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS PLUS 2 TEASPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT DASH PEPPER 1/4 TEASPOON BROWN BOUQUET SAUCE 1 CUP BEEF BROTH PLACE BUTTER IN 2 CUP MEASURE. MICROWAVE AT HIGH FOR 30 TO 35 SECONDS, OR UNTIL BUTTER MELTS. STIR IN FLOUR, SALT, PEPPER AND BOUQUET SAUCE. BLEND IN BROTH. MICROWAVE AT HIGH FOR 2 TO 3 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING EVERY MINUTE. MAKES 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY CHICKEN GRAVY (01/23/94) (23:57) SERVINGS: 8 2 TB PAN DRIPPING FROM ROASTED 4 C CHICKEN STOCK CHICKEN, OR UNSALTED BUTTER 1 BAY LEAF 1/2 C FINELY CHOPPED ONION 1/2 C LOWFAT OR SKIM MILK 1/4 C FINELY CHOPPED CELERY 1/2 TS SALT 4 TB ALL-PURPOSE FLOUR 1/4 TS BLACK PEPPER 1. IN A MEDIUM-SIZE SAUCE-PAN HEAT THE DRIPPINGS OVER MODERATE HEAT. ADD THE ONION AND CELERY AND SAUTE, STIRRING OCCAISIONALLY, FOR FIVE MUNUTES OR UNTIL THE VEGETABLES ARE TENDER. LOWER THE HEAT, STIR IN THE FLOUR AND COOK, STIRRING, 3 MINUTES MORE OR UNTIL GOLDEN AND BUBBLING. (WATCH IT DOESN'T GET TO HOT...THIS IS THE CRITICAL STAGE.) ADD THE STOCK AND BAY LEAF, RETURN TO A BOILD, THEN LOWER THE HEAT AND SIMMER, SITRRING FREQUENTLY, FOR 10 MINUTES. ADD THE MILK, SALT, AND PEPPER AND SIMMER FOR ABOUT 2 MINUTES OR UNTIL HEATED THROUGH. REMOVE THE BAY LEAF. MAKES A SCANT MORE THAN 8- HALF CUP SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GIBLET GRAVY (12/15/93) (21:57) LIVER GIZZARD HEART WATER FLOUR SALT & PEPPER WASH THOROUGHLY THE LIVER, GIZZARD AND HEART AND COVER WITH WATER AND COOK UNTIL TENDER. DRAIN OFF THE WATER AND SAVE. CHOP THE GIBLETS FINE. POUR OFF MOST OF THE FAT IN WHICH THE POULTRY HAS BEEN COOKED, LEAVING ABOUT 4 TBSP OF IT IN THE PAN. ADD 3 TBSP OF FLOUR AND BLEND WELL. MEASURE THE GIBLET WATER ADDING ENOUGH WATER TO MAKE 3 CUPS. POUR SLOWLY INTO THE BROWNED FLOUR, STIRRING CONSTANTLY UNTIL MIXTURE THICKENS. ADD GIBLETS AND COOK FOR A FEW MINUTES. SEASON WITH SALT AND PEPPER AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GIBLET GRAVY 1 (02/05/94) (23:01) WHILE TURKEY IS COOKING, SIMMER: THE TURKEY GIBLETS, NECK AND WING TIPS IN 1 QUART WATER FOR 2 HOURS. WHEN TURKEY IS ARRANGED ON SERVING PLATTER, STRAIN LIQUID IN ROASTING PAN AND LET FAT RISE TO SURFACE. RETURN 6 TABLESPOONS FAT TO BAKING PAN. STIR IN: 6 TABLESPOONS FLOUR AND COOK FOR 5 MINUTES, STIRRING IN ALL THE BROWN BITS FROM THE BOTTOM AND SIDES OF PAN. STIR IN: 3 CUPS COMBINED STOCK FROM GIBLETS AND LIQUID FROM ROASTING PAN (DEGREASED) AND COOK, STIRRING, UNTIL GRAVY IS THICKENED AND SMOOTH. ADD THE CHOPPED GIBLETS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGERSNAP GRAVY (05/19/93) (2:35) SERVINGS: 6 -------------------------------SEASONING MIX------------------------------- 1 T BLACK PEPPER 1/2 T SALT 1/2 T WHITE PEPPER 1/2 T GROUND GINGER 1/2 T DRIED THYME LEAVES 1/4 T RUBBED SAGE 1/4 T GROUND CAYENNE PEPPER 1/8 T GROUND CUMIN ------------------------------MAIN INGREDIENTS------------------------------ 2 T CHICKEN, PORK, OR BEEF FAT 2 T UNSALTED BUTTER 3/4 C FINELY CHOPPED ONIONS 1/2 C FINELY CHOPPED CELERY 1/2 T MINCED GARLIC 6 C BASIC CHICKEN STOCK 1 C PAN DRIPPINGS FROM CHICKEN 8 EA GINGERSNAP COOKIES 1 T LIGHT BROWN SUGAR, TO TASTE 1 T GROUND GINGER, TO TASTE COMBINE THE SEASONING MIX INGREDIENTS IN A SMALL BOWL AND SET ASIDE. MELT THE FAT AND BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. WHEN ALMOST MELTED, ADD THE ONIONS, CELERY, AND GARLIC; SAUTE 5 MINUTES, STIRRING OCCASIONALLY. STIR IN THE SEASONING MIX AND COOK 5 MINUTES MORE, STIRRING OCCASIONALLY. ADD THE STOCK AND PAN DRIPPINGS; BRING TO A BOIL OVER HIGH HEAT AND BOIL RAPIDLY UNTIL LIQUID REDUCES TO ABOUT 1 QUART, ABOUT 25 MINUTES. THEN CRUMBLE THE GINGERSNAPS INTO THE STOCK MIXTURE AND WHISK WITH A METAL WHISK UNTIL THEY ARE DISSOLVED. CONTINUE COOKING 10 MINUTES, WHISKING FREQUENTLY AND MAKING SURE THE GINGERSNAPS ARE THOROUGHLY DISSOLVED. DURING THIS TIME, TASTE THE GRAVY; IF THE GINGER FLAVOR IS NOT PRONOUNCED,M ADD THE 1 TABLESPOON BROWN SUGAR AND THE 1 TEASPOON GINGER OR ADD BOTH TO TASTE. STRAIN THE GRAVY. MAKES 2-1/2 TO 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION GRAVY SKIM FAT FROM MEAT JUICES RESERVING 2 TABLESPOONS FAT. MEASURE JUICES AND ADD WATER TO MAKE 2 CUPS; SET ASIDE. BROWN 3 TABLESPOONS SUGAR IN RESERVED FAT. ADD 2 MEDIUM ONIONS, THINLY SLICED; COOK, STIRRING CONSTANTLY, UNTIL TENDER. PUSH ONIONS TO ONE SIDE. ADD 3 TABLESPOONS ALL-PURPOSE FLOUR; BROWN SLIGHTLY. STIR IN MEAT JUICES, 2 TABLESPOONS VINEGAR, ADD 1/4 TEASPOON KITCHEN BOUQUET SAUCE. RETURN TO HEAT; COOK, STIRRING CONSTANTLY, UNTIL GRAVY THICKENS AND BUBBLES. BOIL 2 TO 3 MINUTES MORE. SEASON WITH SALT AND PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PERFECT GIBLET GRAVY (01/23/94) (23:48) SERVINGS: 8 GIBLETS, WING TIPS, AND NECK FAT CAN BE POULTRY FAT, BONES FROM TURKEY OLEO, OR BUTTER 2 QT COLD WATER FLOUR 1 LG ONION, CHOPPED SALT 2 RIBS, CELERY, CHOPPED FRESHLY GROUND PEPPER 3 TB SHOPPED PARSLEY WHILE TURKEY COOKS (OR THE DAY BEFORE), COVER THE GIBLETS, WING TIPS AND NECK BONES WITH WATER IN A LARGE POT. ADD ONION, CELERY AND PARSLEY AND SIMMER 2 HOURS. STRAIN BROTH AND RESERVE FOR GRAVY. PICK MEAT FROM NECK AND WING TIPS; FINELY CHOP ALL GIBLETS AND MEAT. POUR TURKEY DRIPPINGS INTO BOWL; LET STAND A FEW MINUTES OR CHILL IN REFRIGERATOR UNTIL FAT RISES TO THE TOP. SKIM OFF THE FAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PERFECT GRAVY (01/23/94) (23:49) FOR EACH 2 CUPS GRAVY DESIRED, USE 3 TABLESPOONS FAT, 3 TABLESPOONS FLOUR AND 2 CUPS OF LIQUID (MEAT JUICES OR BROTH, VEGETABLE JUICE, BOUILLON AND/OR WATER). MEASURE FAT INTO SAUCEPAN. OVER LOW HEAT, BLEND IN FLOUR; COOK UNTIL BUBBLY, STIRRING CONSTANTLY WITH A WIRE WHISK. IF DESIRED, BROWN FAT AND FLOUR SLIGHTLY TO GIVE MORE COLOR AND FLAVOR. REMOVE PAN FRON HEAT. STIR IN LIQUID AND WHISK CONSTANTLY UNTIL BLENDED WITH FAT-FLOUR MIXTURE. ADD CHOPPED GIBLETS. SUMMER GENTLY ABOUT 5 MINUTES. CORRECT THE SALT AND PEPPER TO TASTE. MAKES 8-1/2 CUP SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POT ROAST GRAVY LIFT POT ROAST TO HOT PLATTER. SKIM MOST OF FAT FROM PAN JUICES. ADD WATER TO JUICES TO MAKE 1 1/2 CUPS. PUT 1/3 CUP COLD WATER IN SHAKER; ADD 3 TABLESPOONS ALL-PURPOSE FLOUR; SHAKE WELL. STIR INTO JUICES; COOK AND STIR UNTIL GRAVY IS BUBBLY. SEASON WITH SALT AND PEPPER. SIMMER 2 TO 3 MINUTES, STIR OCCASIONALLY. MAKES ABOUT 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUSAGE GRAVY (03/16/94) (0:15) SERVINGS: 4 1 LB SAGE-FLAVORED BULK PORK SAUSAGE 2 TB FINELY CHOPPED ONION 6 TB ALL-PURPOSE FLOUR 1 QT MILK 1/2 TS POULTRY SEASONING 1/2 TS GROUND NUTMEG 1/4 TS SALT DASH WORCESTERSHIRE SAUCE DASH HOT PEPPER SAUCE CRUMBLE SAUSAGE INTO A LARGE SAUCEPAN; COOK OVER MEDIUM-LOW HEAT. ADD ONION; COOK AND STIR UNTIL TRANSPARENT. DRAIN, DISCARDING ALL BUT 2 TABLESPOONS OF DRIPPINGS. STIR IN FLOUR; COOK OVER MEDIUM-LOW HEAT ABOUT 6 MINUTES OR UNTIL MIXTURE BUBBLES AND TURNS GOLDEN. STIR IN MILK. ADD SEASONINGS; COOK, STIRRING, UNTIL THICKENED. SERVE OVER BISCUITS OR OVER CHICKEN FRIED STEAK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUR CREAM GRAVY PLACE MEAT AND VEGETABLES ON WARM PLATTER. POUR DRIPPINGS FROM PAN INTO BOWL, LEAVING BROWN PARTICLES IN PAN. RETURN 1 TABLESPOON DRIPPING TO PAN. BLEND IN 1 TABLESPOON FLOUR. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS SMOOTH AND BUBBLY. REMOVE FROM HEAT. MEASURE DRIPPINGS AND ADD WATER TO MEASURE 1 CUP LIQUID. STIR IN FLOUR MIXTURE. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. SEASON WITH SALT AND PEPPER. STIR IN 1 CUP DAIRY SOUR CREAM AND 1 TEASPOON DILL WEED; HEAT THROUGH. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUR CREAM GRAVY 1 REMOVE ROAST FROM PAN. SKIM FAT FROM PAN JUICES. MEASURE PAN JUICES; ADD WATER IF NECESSARY TO MAKE 1 1/2 CUPS. BLEND 1 CUP DAIRY SOUR CREAM AND 3 TABLESPOONS ALL-PURPOSE FLOUR; GRADUALLY STIR JUICES INTO SOUR CREAM MIXTURE. RETURN TO PAN. COOK AND STIR UNTIL THICKENED AND BUBBLY. SEASON WITH SALT AND PEPPER. MAKES 3 CUPS GRAVY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=