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Saturday, January 13, 2018

It was Gravy!

After 50+ years cooking I decided it was time to learn how to make gravy from scratch. Thanks to my 'go to' class room on You Tube I found the following video. After following simple directions we had gravy today with our rice and pork tenderloin.

Recipe:
1/3 cup butter (I used 'fake' butter, but next time I'm going to use the real thing. I think it will have more flavor.)

1/3 cup flour

dash of salt and pepper. 

4 cups water, juices from meats, chicken broth, beef stock, 
or milk (good for white sausage gravy and biscuits)

Since the amount of flour and butter are equal amounts,I can  increase the butter and flour in the equally and increase the liquid in the same proportion.




It was perfect.


 I did add a little Kitchen Bouquet to give it a little brown color.

Great to have in your spice cabinet.


Sunday, July 31, 2016

Tiny Tidy for Today-Going Crackers!


Don't throw away those stale crackers.  Just pop them in a 200 degree oven for 10 or 12 minutes. Voila-you now have fresh crispy crackers!




  



Sunday, April 13, 2014

Tiny Tidbit for Today

I'm stuck on Tuna!
Add chopped celery to your Tuna Salad for a nutty taste and a crunchy texture!  No need to add egg...it doesn't add taste or texture
...save an egg!