Gravy
3 tsp. fat or more
3 or 4 heaping tbsp. of flour
Brown in frying pan. Use sufficient amount of milk. You can
use canned chicken broth or broth from stewed chicken to make
chicken gravy.
Peggy Wishon
Corn And Cheese Chowder
2 cups water
2 cups diced potatoes
1/2 cup chopped onion
1/2 cup diced celery
2 tbsp. margarine
1/2 tsp. dried whole basil
1 large bay leaf
1 (17 oz.) can cream-style corn
2 cups skim milk
1 cup canned tomatoes, chopped
2 tsp. salt
1/8 tsp. pepper
1/2 cup (2 oz.) shredded cheddar cheese
1 tbsp. minced fresh parsley or 1/2 tbsp. dried parsley
Combine first 7 ingredients in a large dutch oven; bring to a boil.
Reduce heat, and simmer about 10 minutes or until potatoes are
tender. Discard bay leaf. Stir in corn, milk, tomatoes, salt, and
pepper; heat thoroughly. Add cheese; cook over low heat, stirring
constantly, until cheese is melted. Sprinkle parsley over chowder.
Servings: 8 to 10
Sherry Eaton