I’m sometimes surprised when I hear of someone who doesn’t know how to make this, one of the most basic white sauces out there.
· 2-4 TBLspoon fat (butter, bacon fat, sausage fat, Crisco)
· 2-4 TBLspoon flour (1:1 ratio)
· 4-8 cups Milk
· Rubbed Sage
For two people use the smaller amounts of ingredients. This recipe is a trial and error experience. Once you’ve done it a few times you’ll figure out what the ratios are for your family.
Melt fat in a skillet.
Add in flour and make a roué.
Add in seasonings and brown slightly.
Once the roué is bubbling, SLOWLY add in the milk and stir to mix. (Using a whisk works best for this entire process.)
Bring to a slow boil, stirring frequently to keep mixture from sticking to the bottom of the pan. Allow to boil for 5-10 minutes. If gravy does not thicken in the boiling process mix 2 TBLspoon of cornstarch or flour with ½ cup COLD water or milk and mix well. Stir constantly, preventing lumps from forming and bring back up to a boil. Let boil for a few minutes then turn off heat.
Serve with biscuits and your choice of other breakfast foods.
This is a simple dish to make, and is one of our family favorites. Due to the sodium content of most prepared/canned soups, we are still experimenting with coming up with our own soup recipes, which aren’t reflected in this.
· 1 pint sour cream
· 1 can Nacho or Cheddar Cheese soup
· 1 can cream of chicken soup
· 1 small (4.5-ounce) can chopped green chilies (use more if you like it hotter)
· 1 dozen Corn tortillas
· 2 cups chopped cooked chicken
· 1 bunch green onions, chopped
· Shredded Mexi-cheese blend
- Heat oven to 375.
- Cut tortillas into strips (about a finger’s width and then in thirds (or halves) lengthwise).
- In a bowl mix soups and sour cream.
- Spray a 9×12 baking dish with a little non-stick spray. Place a layer of tortilla strips, then a layer of the soup mixture, sprinkle chicken, chilies and onions then cheese on top. Repeat until the top of the pan. Top layer should be nothing but tortilla strips, soup mixture and cheese.
- Cover pan and place in over to bake for 30 minutes. At 30 minutes, take of cover and bake for an additional 10-15 minutes until tops is bubbling and slightly browned.
- Pull from oven and allow to rest for 15 minutes before serving.