1. USE MELTED SHORTENING AND SIFTED GENERAL PURPOSE FLOUR. BLEND TOGETHER
UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES.
2. ADD ROUX SOUP AND GRAVY BASE CHICKEN, STIRRING CONSTANTLY. BRING TO A
BOI
REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
3. ADD PEPPER.
Recipe Number: O01602
SERVING SIZE: 1/4 CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Sin: it seemed like a good idea at the time”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!