Beef Gravy Mix

I was on Facebook and found the following was submitted by 

Happy Sandy's Kitchen

I was asked about my Beef Gravy Mix... so here's the recipe.
As I said earlier...
My mom makes great homemade gravy, my sister makes great homemade gravy, and I make really good homemade gravy.... see the trend here? We're a gravy making, eating, and loving family!
I tried, just for convenience, a packaged gravy mix. It was ok... not great... just ok. It did get me to thinking though about making my own gravy mixes with quality ingredients that would still give me the convenience I sometimes need. The picture shows the ingredients I used. When I made the gravy I was very pleased to discover, it was really good!! No after taste, no msg, no artificial flavors, etc... just good gravy!
I wanted to share my recipe with you.

Ingredients

1/2 cup flour
3 tbsp powdered beef broth base
1 tbsp garlic powder
2 tbsp onion powder
1/2 tsp celery seed
1/2 tsp black pepper
1 tsp ground thyme

Stuff you will need

Mixing bowl with whisk

Canning jar with lid

Directions

Mix all ingredients together and store in a canning jar (I used a pint size jar) or other airtight container.

To make the gravy, add 1/4 cup of the mix with 1 cup milk or water.

If you stir it in really well with a whisk you won't get any lumps in your gravy.

Bring to a boil and then turn heat down and simmer until gravy thickens.

Add more liquid for a thinner gravy.

Loaded Baked Potato Salad

For some reason, I would have thought that "loaded" anything was more than just adding bacon and cheese to it.

Who knew?

Ingredients

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

Stuff you will need

Pot

Colander

Cutting board with sharp knife

Mixing bowl with mixing spoon

Directions

Wash and cut the potatoes into bite-sized pieces. 

Add to pot and cover with water and boil until fork tender, about 20-25 mins. 

Using the colander, drain and cool the potatoes. 

Once they’re cool, mix the mayo and sour cream. 

Add the onions, chives, and cheese. Salt and pepper to taste. 

Top with extra shredded cheese and bacon and serve.

Comments and suggestions are ALWAYS welcome.

Dry Cream Soup Base

Found on Facebook, thanks to Shirley Parsons-Macpherson

A replacement for cream of celery, chicken or mushroom soup concentrates.

 

Ingredients

2 cup dry milk powder

1/2 cup potato flakes

1/2 cup corn starch

2 tsp parsley flakes

2 tsp dry minced onion

1 tsp garlic powder

1 tsp onion powder

1 tsp celery seed

1/2 tsp marjoram

1/2 tsp salt

1/4 tsp white pepper

Stuff you will need

Mixing bowl

Whisk

Canning jars with lids

Directions

To make:  Combine everything into a mixing bowl and whisk to make sure all the ingredients are evenly distributed.  Store in a canning jar.

To use: Combine 2/3 cup mix + 1 cup broth.  

To make a specific soup variation add the following:

Cream of Chicken:  add 2 tsp. chicken bouillon granules.

Cream of Mushroom:  add 1 TBS ground dry mushroom, or other mushroom equivalent.

Cream of Celery:  add 1 TBS ground dried celery, or other celery equivalent.

Comments and suggestions are ALWAYS welcome.

Green Tomato Chow

Credit to Verna Warnell from Facebook in the "Cape Breton Cook Book" group.

This is the one I have been making for over 50 years - it is an old Lunenburg County recipe: GREEN TOMATO CHOW

Ingredients

6 - 7 lbs. green tomatoes

4 large onions

½ cup coarse salt

2 cups sugar

2 cups pickling vinegar

2 tsp. dry mustard

½ tsp. turmeric

2 tbsps. pickling spice 

Stuff you will need

Cutting board and sharp knife

Large stock pot

Long handled mixing spoon

Colander

Mesh bag for the pickling spices

Directions

Chunk tomatoes and onions. Sprinkle with ½ cup coarse salt and let stand overnight. Next day, rinse off and drain well.

Bring brine ingredients (Sugar, pickling vinegar, mustard, turmeric and pickling spices) to a boil. Add drained tomatoes and onions; return to boil, and simmer until tomatoes and onions are quite soft (approx. 15-20 min).

Makes 6-8 pints. 

Terry's Turkey Stuffing

 

Well boys and girls, I got my brother-in-laws Turkey Stuffing Recipe.

I asked for it and he was OK with giving it to me.

This is going to make a lot of stuffing.  If your like me, I love stuffing and sometimes prefer this to mashed potatoes.

Ingredients

2 loaves whole wheat bread

2 loaves white bread

1/3 cup Brown Sugar

4 eggs

4 stalks celery

1 onion

1 cup melted butter - divided

2 tbsp Summer Savory

2 tbsp Poultry seasoning

1 tbsp pepper

1 litre chicken stock

Pam cooking spray

Stuff you will need

Cutting board and knife

Large (very big) Mixing bowl

Small Mixing bowl

Frying pan

13 x 9 x 2 baking pan

Directions

Cut up and cube all the bread.  Do you got someone that REALLY wants to help?  But you really don't want to give out the recipe?  Get them to hand tear up the bread.  All 4 loaves.  Send them to another room, like the dining room and put them to work.  When they come back too soon, tell them the pieces are too big.

Preheat the oven to 275 F.

Spread the bread out on a cookie sheet and bake for 50 minutes.  This will toast the bread.

Dice the celery and onions.  Using some of the butter, fry till translucent.

Scramble the eggs in the smaller mixing bowl.

Add all the ingredients into the large mixing bowl and make sure all the bread gets coated.

You can use this to stuff the turkey.

Or, transfer to the cooking sprayed baking pan.  Don't have any Pam Cooking spray, butter the pan instead.  

Bake at 350 F for 40 minutes.

Comments and suggestions are ALWAYS welcome.