In a recent column at a reader’s request, I offered a recipe for beef gravy mix. The responses poured in—some with rave reviews, others with requests of their own. The top three mix requests were for Taco Seasoning Mix, Chicken Gravy Mix and Country Gravy Mix.
You know there are no lengths to which I will not go to keep my readers happy, and today is no exception. Enjoy!
- 2 teaspoons instant minced onion
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cornstarch
- ⅛ teaspoon crushed dried red pepper
- ½ teaspoon instant minced garlic
- ¼ teaspoon dried oregano leaves
- ½ teaspoon ground cumin
- Mix all ingredients together well. Store in tightly sealed bag or container.
- To make Taco Filling: Brown 1½ lb. lean ground beef in a medium skillet over medium-high heat. Drain excess great. Add ½ cup water and 2 tablespoons Taco Seasoning mix. Reduce heat and simmer 10 minutes. stirring occasionally. Makes filling for 8 to 10 tacos.
- 1⅓ cups powdered milk
- ¾ cup Wondra instant flour
- 3 tablespoons chicken bouillon granules
- ¼ teaspoon sage or poultry seasoning
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- ½ cup salted butter/margarine
- Combine all ingredients in a bowl. Use a pastry blender or two knives to cut in butter until evenly distributed. Mix well and store in a 3-cup tightly covered container in the refrigerator. Use within 4 to 6 weeks.
- TO USE: Pour 1 cup cold water in saucepan, using a whisk to blend, stir in ½ cup mix. Stir constantly over medium heat until gravy is smooth and slightly thickened, about 2-3 minutes. Makes 1 cup gravy.
- 1 cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- ¼ teaspoon poultry seasoning
- ½ teaspoon salt
- Mix all ingredients well and store in a tightly sealed container.
- To Make Gravy: Discard all but 2 tablespoons of the frying oil (or melt 2 tablespoons unsalted butter) in the skillet. Over low heat stir in 2 tablespoons of the Country Gravy Mix. Stirring constantly, cook about 2 minutes. Whisk in 1 cup chicken broth, scraping browned bits off bottom of skillet. Stir in 1 cup milk and bring all to a boil over high heat, stirring constantly. Reduce heat to low and simmer for about 5 minutes. Serve immediately with chicken, mashed potatoes or biscuits. Yield: 2 cups gravy.
Recipes for other popular mixes are featured in a booklet I put together called “Make Your Own Mixes.” We’ve made it available as an eBooklet, downloadable to your computer for $3.99, or as a printed booklet for $6.
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