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Recipes for traditional seasonal or holiday favorite foods are found in the appropriate category. For information about suitable flours and cereals visit the glossary.
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Pan Gravy with Onion
1 T chopped onion
pinch of sugar per cup of gravy liquid
(To basic gravy, add 1 tablespoon of chopped onion plus a pinch of sugar per cup of gravy liquid.) Remove meat and drippings from the skillet, leave those browned bits of meat in the pan. Measure and return the desired amount of fat drippings to the skillet. Sauté the chopped onion and sugar in the fat until transparent and loosen those brown bits of meat before adding the thickener. Proceed as above. Meat must be browned and not merely gray to leave enough flavor for a gravy. Remove any burnt residue in a skillet since it will transfer a burnt flavor to the gravy. Note: You may wish to substitute fresh green onion tops, chives or tops from shallots, or shallots or leeks for this gravy.