ach steak with prepared country gravy.
FOR COUNTRY GRAVY: Melt butter in medium
5 minutes.
For the Country Gravy:
Melt margarine in a
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
inute stirring occasionally. As the gravy cools it will thicken so
inutes and recheck.
FOR GRAVY: Saute sausage in large saute
ould also use the Sausage Country Gravy mix instead) Pour mixture over
eparate container, gradually whisk the gravy mix into the water. Then
eep warm.
Add the gravy packets, milk and water to
he longest, so start the gravy by combining the chicken broth
ork ribs in the tomato gravy 1-1/2 to 2
combine potatos, onion, and ham in crock pot.
combine gravy mix, mushroom soup and water and whisk. Pour into crock pot and cook on low 7-9 hours or high 3-4 hours.
top with cheese in the last 30 min of cooking.
nd stir until a thick gravy is formed, about 5 minutes
Preheat oven to 375.
Spray a 9 x 13 pan.
fill the bottom of the pan with crescent roll dough.
cover the dough with tater tots.
Cook and drain sausage, break up into small pieces.
place sausage on top of the tater tots.
Place gravy on top of the sausage.
Cover the top with crescent roll dough.
bake for 25 to 30 miniutes.
In a medium size saucepan, heat the chicken broth to a boil. Reduce the heat to low and stir in the country gravy mix, Parmesan, and dill weed.
Cook, stirring constantly, until sauce thickens.
Thin with Zinfandel, if desired. If you do not want to use the wine, use additional broth.
This is very good with chicken.
In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
Add chicken and cook until no longer pink.
Add chicken broth, green chilies, and cumin; heat to a boil.
In a 2-cup glass measure, dissolve gravy mix in water.
Stir into boiling soup; stir until thickened.
Cover and reduce heat.
Simmer for 10 minutes to allow flavors to blend.
Stir in beans and cilantro; heat through.
Serve with White Lily Peppered Sour Cream Biscuits.
Cut potatoes into small pieces, add onion and boil in water just covering potatoes, about 20 minutes or until done. DO NOT DRAIN.
Mix 1 packet of original country gravy in small amount of water until lumps are gone.
Add to potatoes, slowly and heat until thickened (about 5 mins or so). If soup still looks watery, add another packet of country gravy.
Some people have used 1/2 cup spud flakes to make it thicker also but I haven't needed it.
Serve hot, topped with bacon bits and shredded cheese.
Heat 10-inch cast iron skillet over medium heat.
Add sausage and cook until browned.
Meanwhile, in medium bowl, combine gravy mix and 2 cups of the milk; whisk until smooth. Pour over sausage in skillet.
Cook and stir over medium heat until thickened and bubbly.
Stir in diced eggs.
Remove from heat.
In medium bowl, combine cornbread mix and sugar with remaining milk; stir until smooth.
Pour evenly over sausage mixture.
Bake at 400\u00b0F for 22 to 28 minutes or until cornbread is golden brown.
ilk and chicken broth for gravy over low heat, being careful
Saute chicken and onion in skillet.
Reserve 1/2 c. broth.
In soup pan, add beans, broth, chillies, cumin and chicken.
Take the 1/2 cup broth and add with the white gravy mix.
Add to the soup pan and heat.
Serve with corn bread or tortilla chips.
Top with sour cream and colby cheese.
Spray 8 x 8 baking pan with Pam and then scoop in the mashed potatoes, spreading them to cover the bottom of the pan.
Combine the gravy and chicken (you can add 1 cup of shredded cheddar cheese and/or 1 cup frozen mixed vegetables to the gravy/chicken mixture). Spread evenly over the potato layer.
Place the biscuits over the top of the gravy mixture and place in a 400 degree oven for 10 to 15 minutes (or until biscuits are golden brown). Let stand for 5 minutes and then serve.