TZUTC: -0800
MSGID: 35086.fidonet_cooking@1:105/500 2d85007c
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan Gravy Version 2
 Categories: Sauces
      Yield: 1 Cup
 
      2 tb Meat drippings;
           - fat & juices
      2 tb All-purpose flour
      1 c  Liquid (meat juices, broth,
           - water)
           Salt & pepper; to taste
 
  Place meat on warm platter; keep warm while preparing gravy. Pour
  drippings from pan into bowl, leaving brown particles in pan. Return
  2 tb drippings to pan. Measure accurately because too little fat
  makes gravy lumpy.
  
  Stir in flour. Measure accurately so gravy is not greasy. Cook over
  low heat, stirring constantly, until mixture is smooth and bubbly;
  remove from heat. Stir in liquid. Heat to boiling, stirring
  constatntly. Boil and stir 1 minute. Stir in few drops browning souce
  if desired. Sprinkle with salt and pepper.
  
  Recipe by Betty Crocker's Cookbook, 1986
  
  Recipe FROM: 
 
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