make the gravy. If using my recipe, first mix the Bisto powder with
Spoon Bisto powder into saucepan and mix with a small amount of the water to make a paste.
Break up the Knorr stock cube and add to saucepan along with the rest of the water.
Heat until the gravy thickens, stirring constantly.
Season with salt & pepper (to taste) and add any meat juices from the roasting pan.
Serve.
his is a basic recipe to making gravy for any type of
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
elted add the flour and gravy mix. Keep stirring till it
epper and finally stir in gravy granules, stirring until all granules
inute stirring occasionally. As the gravy cools it will thicken so
Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ISH TO MAKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP
Wash, drain, and cut asparagus on bias.
Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings.
Proceed with directions for cream gravy.
As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago.
Serve for breakfast on biscuits.
est while you make the gravy.
In a
cups.
Herbed chicken Gravy: Follow above directions, using chicken
erving plates. Top with Sausage Gravy. If desired, top with additional
he dry roux yourself using recipe #417113. (This will take over
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
ouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire
op or oven.
Heat gravy slowly in small saucepan over
tuff as directed in stuffing recipe, and brush with melted butter