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SIDISHES.1
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1992-08-16
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SOUPS, GRAVIES, & SAUCES
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GRAVIES
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Grandma could make the best gravies! Her secret? When cooking a
roast in the oven, she would let the water cook away, and let the
bottom of the roast and pan get very, very, brown, but not burnt!
She would then add more water and let all the brownings make a strong
broth, and soften the bottom of the roast. Then she would pour the
broth off, add salt, and beef bouillon, add more water and simmer on
top of the stove for 15 minutes, adding more onion powder, bouillon,
or salt, whatever she felt it needed. Next she would make a mixture
out of half flour and half water, using a small wisk to mix. Today
the blender is much faster and prevents lumps. Grandma then turned
up the heat to bring the broth to a boil. Once boiling, she would
slowly add the flour mixture while stirring all the time. If she
needed more flour mixture she would mix a little more to get the
gravy thickened just right. Usually though, she knew just about
how much thickener to mix up, from experience. It won't take you too
long to make gravy just like Grandma!
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Serve any of these delicious soups with Grandma's Butterhorns (see
chapter on BREADS at the Main Menu).
SOUPS
Grandma never wasted anything! No one will know this delicious soup
is leftovers from the frig!
GRANDMA'S FRIG SOUP
Instead of throwing out that little dab of corn, smiggin of mashed
potatoes and gravy, smackerel of macaroni and cheese, spinach, 2 or
3 bites of meat, or whatever else there is......throw it all in a
crock pot! Grandma used a large soup pot on the back of her
woodstove, but the modern equivalent works well. Add Tomato Powder*,
some Bouillon Powder*, a little Carrot and salt to taste. Mix a
little of this and
a little of that until........IT'S SOUP!
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MUSHROOM-TOMATO SOUP
1 Onion, chunk sliced 1\2 t. Garlic Powder*
1 T. Margarine 1 T. Avacado Oil*
4 C. fresh Mushrooms, sliced 2 T. Chicken Bouillon*
2 1\2 C. Water 1\2 C. Sherry
2 T. Tomato Powder* 1\4 t. Pepper
1\4 C. grated Parmesan Cheese 1 t. Parsley Flakes*
In a 2-quart saucepan mix onion and garlic powder, margarine, oil,
mushroom, bouillon, water, vermouth, tomato powder, and pepper. Cook
over medium heat for 10 minutes, stirring occasionally. Bring to a
boil; reduce heat and simmer for 20 minutes. Sprinkle each serving
with Parmesan cheese and parsley flakes. Makes 4 servings.
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SAUCES
Although not actually a `Sauce' this Marinade recipe is included
because it makes meats so DELICIOUS!
2 C. Sherry 1\2 C. Soy Sauce Powder*
1\4 C. Brown Sugar 1 C. Water
2 t. Onion Powder* 1 t. Garlic Powder*
1\4 C. Vinegar (Optional)
Bring sherry, soy sauce, and water to a boil in a medium-sized
saucepan. Stir in brown sugar, cover and simmer 5 minutes over low
heat until sugar dissolves. Remove from heat. Whisk in remaining
ingredients and cool completely. Place meat and marinade in a large
shallow bowl. Meat should be covered with marinade. Cover and
refrigerate overnight or for at least 12 hours.
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WHITE SAUCE FOR BROCCOLI
2 T. Margarine 2 T. Flour
1\4 t. Salt 1 C. Milk
pinch of white pepper 1\4 C. Velvetta Cheese
Melt margarine in a medium sauce pan. Add flour, salt and pepper to
margarine, stir until smooth. Gradually stir in milk until smooth.
Cook on medium heat until sauce thickens, stirring constantly. Add
cheese, stir until melted. Makes about 1 cup.
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To get more of Grandma's Secret Sauces Recipes you must send in your
Registration Fee.
To Register, return to the Main Menu and choose HOW TO REGISTER/FORM.
When you register you get the following great recipes:
(1) OYSTER OR CLAM CHOWDER
(2) CREAM OF BROCCOLI SOUP
(3) DELICIOUS SPINACH SOUP
(4) GRANDMA'S MONEY-SAVING HOMEMADE CORNED BEEF
(5) SECRET BARBECUE SAUCE
(6) HOT FUDGE SAUCE
(7) AND MUCH, MUCH MORE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!111
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<<<<<<<<<<<<< END OF CHAPTER >>>>>>>>>>>>>