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Crater Gravy:
Rec.food.recipes/fred/1999
3 Tbsp. butter
3 Tbsp. flour
10 oz. can beef broth
3/4 cup water
10 oz. can condensed cream of mushroom soup
Melt the butter and blend in flour. Add broth and water and cook until thickened, 10 to 15 minutes. Add mushroom soup, stirring constantly until fully blended. Cook another 15 minutes, stirring occasionally. Makes 3 cups. Notes: The lifeblood of diner lunch, Crater Gravy is for blanketing meat loaf, liver and onions, hot roast beef sandwiches, and potatoes of all kinds, but especially mashed. There is no question that it is better made from pan stock retrieved from a roast, but if you don't have pan drippings, this alternative is a close approximation to what you will get in diners all across America.
Rec.food.recipes/fred/1999
3 Tbsp. butter
3 Tbsp. flour
10 oz. can beef broth
3/4 cup water
10 oz. can condensed cream of mushroom soup
Melt the butter and blend in flour. Add broth and water and cook until thickened, 10 to 15 minutes. Add mushroom soup, stirring constantly until fully blended. Cook another 15 minutes, stirring occasionally. Makes 3 cups. Notes: The lifeblood of diner lunch, Crater Gravy is for blanketing meat loaf, liver and onions, hot roast beef sandwiches, and potatoes of all kinds, but especially mashed. There is no question that it is better made from pan stock retrieved from a roast, but if you don't have pan drippings, this alternative is a close approximation to what you will get in diners all across America.
MsgID: 3117037
Shared by: karen/ny
In reply to: Recipe: Diner-Style Dinner Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: karen/ny
In reply to: Recipe: Diner-Style Dinner Recipes
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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