I woke to another morning of sub-zero temperatures. But the sunrise was clear and beautiful and there are rumors of warmer days for later this week. Not warm as in above freezing, but warm as in above the zero mark. I'll take what I can get.
We in the frozen north require calories in the form of comfort foods to make it possible to withstand winter. This morning the thought of biscuits and sausage gravy was overpowering. In times past I have made the gravy from a simple butter/flour roux with milk added. Until I found this recipe:
Homemade Chicken Gravy Mix
Makes about 2 cups of mix.
1-1/3 cups instant dry milk
3/4 cups flour
3 tablespoons chicken bouillon granules
1/4 teaspoon sage or poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Mix well and store in an airtight container.
To use: Pour 1 cup cold water in saucepan, using a whisk to blend, stir in 1/2 cup mix.
Stir constantly over medium heat until gravy is smooth and slightly thickened, about 2-3 minutes.
Makes 1 cup gravy.
If I double the water and gravy mix and add a pound of browned, crumbled sausage, there is enough for my breakfast today and tomorrow, with a couple of biscuits left over to have with butter and jam or honey.
I especially like this gravy mix because I can use it for several different dishes. Sometimes I make just the gravy to have over mashed potatoes. I use it to thicken chicken stew. It works as a substitute for cream of whatever soup in casseroles. There are probably other uses for it that I haven't experimented with as yet.
When I stir up a batch of gravy mix, I usually quadruple the recipe and store it in jars or freezer bags. It is just one of those mixes that is nice to have on hand.
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