Gravy From Baking Or Roasting

Fear is selfish because it about protecting myself, my feelings, my stuff, rather than asking how I could heartily show love to God and others. Love reaches out to give and to meet the needs of another, but fear focuses on what I might lose, making me move away from the problem. Love causes me to work toward solutions even when I don’t really feel like doing that. Fear makes my world grow smaller and smaller as I seclude, hesitate, and self-protect. Love is so powerful it can cast out my fear when I allow God’s love to flow in me and through me!

Sherry Allchin

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

		DRIPPINGS FORM ROASTING PAN
2	c	WATER
2	T	FLOUR
1	c	COLD WATER

INSTRUCTIONS

Gravy from baking roasts or poultry differs slightly from gravy from
sautÃ©ing meats. The consistency is different, but the end result it
the same, a moist seasoned sauce to enrich to the entree.  Transfer
drippings from roasting pan into a sauce pan. Add 2 cups  water. Heat
to a furious boil and reduce slightly. Remove from heat  and strain.
Return strained drippings to heat; turn down to a simmer.  Mix flour
and cold water in a separate container. Slowly add flour  and water
mixture to diluted drippings and continue to simmer. Stir  constantly
until gravy is as thick as you desire and completely  smooth and
blended.  TIP: If the gravy is too pale, use a little Kitchen Bouquet
or other  color additive. Evaporated milk produces a richer, creamier
gravy.  You can dilute it with Half and Half or with half plain milk if
desired. "EVAPORATED" is not interchangeable with "SWEET CONDENSED
MILK," but it's an easy shopping mistake to make. YIELD: 2 1/2 to 3
cups gravy.  Posted to bbq-digest by [email protected] on Nov 7, 1999,
converted by  MM_Buster v2.0l.

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