Saturday, November 22, 2008

Milk Gravy

Milk gravy is the same as white sauce, except that white sauce is usually made with butter or margarine, while gravy is made with other fat. You can use the two interchangeably as long as the fat is pure and the flavor is mild. Use it as the base for cream soups and casseroles, as well as gravy to top biscuits. Add any meat bits to it for a main course and serve over bread.

2 tablespoons fat
2 tablespoons flour
1 cup reconstituted dry milk

Melt fat over medium heat, sprinkle flour in, while stirring. Continue stirring until the mixture barely starts to brown. Add milk all at once. Stir briskly to avoid lumps. Return to boil and cook 1-2 minutes to thicken. Makes one cup.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)

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