JUNE 1996
Recipe of the month part 2

Sun-dried Tomato Gravy

¼  Cup sun-dried tomatoes, packed without oil
1 Cup boiling water
2½  Tbl all-purpose flour
1¼  Cup 1% low-fat milk
¼  Cup meat loaf pan drippings or beef broth
1 Tbl green onions, finely chopped
¼  tsp salt
¼  tsp dried basil
big pinch pepper

Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened. Drain well, and finely chop; set aside.

Place flour in a small saucepan; gradually add milk, stirring with a wire whisk until blended. Stir in tomatoes, pan drippings, and remaining ingredients. Cook over medium heat 10 minutes or until thickened, stirring constantly with a wire whisk. Makes 1 ½  Cup.


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