Brown Gravy Mix

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I use these Brown Gravy Mixes quite a bit when I am cooking

.... I know, I know ... yuck right?  They do come in handy though. I find them useful for meals like shepherd's pie, hot beef sandwiches (when there is roast beef left over from the previous day's meal), for throwing in a package when a pot of stew is almost ready or even when I am in a rush and need something for mashed potatoes.

The worst part about them however is they are quite expensive.  Sometimes I can get them on sale at 3 packs for .99 cents but usually they run about .50 cents a pack.  I think that is outrageous especially when I know it is probably just cornstarch and some beef bullion.  So I was on the hunt to find a recipe to make my own ....

and I found it!  It was on the Our Country Haven Forum site ... now I have never seen this site before but it needs to be explored further.  It looks fantastic.  So I thought I would share it with you.  Now I didn't figure out the cost of how much it cost to make this batch but I would assume it was pretty cheap ... it makes the equivalent to 24 of those little packages!!!!  So that would run me at least $12.00 and I know it didn't cost that much.

Brown Gravy Mix

1 2/3 cup of cornstarch

6 tablespoons of low sodium beef bullion or granules

4 teaspoons of instant coffee crystals or powder

2 teaspoons of onion powder

1 tablespoon of garlic powder

1/2 teaspoon of pepper

1/2 teaspoon of paprika

Combine and store in an airtight container.

To Use:

Use 3 tablespoons of mix to 1 1/2 cups of water in a pan.  

Bring to a boil, reduce heat and stir for one minute.

I love, love, love it!  No more of those expensive pre-packaged mixes.

Now the same site had a chicken gravy mix recipe so I am happy to share that as well BUT I have not tried this one yet so I am unsure of the taste.  If it is anything like the brown gravy, it will be a winner. It doesn't however make as much ..... or at least you have to use quite a bit more to make the gravy so it looks like this recipe is only the equivalent of about 6 pre-packaged mixes.

Chicken Gravy Mix

1 1/3 cups of instant non-fat dry milk powder

3/4 cup of flour

3 tablespoons of instant chicken bullion or granules

1/4 teaspoon of ground sage

1/8 teaspoon of ground thyme

1/8 teaspoon of ground pepper

Combine and stir with a wire whisk to blend.  

Spoon into a 3 cup air-tight container and store in pantry.

To Use:

Combine 1/2 cup of mix, 1 cup of water, and 1 1/2 tablespoon of butter in a saucepan.

Whisk constantly over medium heat until smooth and thick (2-3 minutes).

Another great staple to add to the pantry at the fraction of the cost!  I hope this helps some of you as well.  Remember to give your loved ones a hug!

Busy Weekend

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This past weekend has been busy with company, housework, yard work and dehydrating. 

Potatoes was first on the agenda for the dehydrator as we were given soooo many and we really don't eat that many of them in the summer.  Our diet consists mostly of salads and fresh vegetables during the warmer months with a few bbq's tossed in but in the winter our diet changes quite drastically.  The body needs substance during the long, cold Minnesota winters.  Stews, soups, casseroles and meat and potato meals are the norm.   With dehydrated potatoes, it is easy to toss them into the stews and soups that are usually bubbling away in the crock-pot each day. 

So yesterday was spent peeling, cutting and popping them in the Excalibur......all 50 pounds worth!  The potato chips I mentioned here, did not turn out as planned but I have a few other ideas I will try and will definitely let you know if they turn out....they won't go to waste though as I will use them in the same way as the other dried potatoes.

I find this type of work is very satisfying...I'm not sure if it is the rhythmic peeling and slicing of the potatoes, the friends who kept me company and enjoyed a cup of coffee while I was busy or the comforting idea that slowly, the pantry will be re-stocked.  Whatever the reason, tasks such as these make me happy.

Today is errand day....groceries, banking and of course I have to check out the thrift stores so I better get at it.  The sun is beginning to rise and I still have to go for my morning hike.  Have a great day everyone and remember to give your loved ones a hug!

Watermelon Jelly

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With winter fast approaching, it is time to fill my pantry with homemade jams, jellies, and preserves.


I enjoy these tasks as I know I am feeding my family wholesome foods that don't contain all the chemicals that we now find in store-bought goods. I know my preserves are cleaned, cooked and prepared in a safe, clean environment.


Today I concentrated on making Watermelon Jelly.


The recipe is extremely easy and quick and the taste is to die for! I can imagine waiting in anticipation for the bread to pop out of the toaster and spreading a thick layer of this watermelon jelly on my toast.


It is very economical. I always wait for watermelon to go on sale here at the local grocers and then stock up. I can't help but take a few bites of watermelon while I am making the jelly though! :)



Here is the recipe for those of you who wish to try and make your own and believe me.... one taste and you will be hooked!


Time: 1/2 hour to one hour
Difficulty: easy
Serving Size: 6 half pints (for 1/2 of one medium sized watermelon)
Shelf life: 12 months
Ingredients:
4 cups of watermelon - no seeds or rind
3 tbsp lemon juice
1 box of dry pectin
3 1/2 cups of white sugar
Preparation:
Cut up 4 cups of watermelon
Place one full box of pectin in a bowl and mix with 1/4 cup of white sugar - set aside
Sanitize jars and lids by boiling in water for 5 minutes

Instructions:
Place the 4 cups of watermelon in a blender and purify (there should be approximately 2 cups of watermelon juice when finished)
Pour watermelon juice in large pot and add 3 tbsp lemon juice
Bring to a full rolling boil

Stir in remaining sugar - when it reaches a full boil, boil hard for 1 minute
Test for thickness - use a metal tbsp that has sat in ice water or in the freezer - take 1/2 spoonful of juice - let it cool to room temperature - if it thickens to how you want it, then it is finished - if it isn't thick enough, add more pectin and boil for one more minute
Fill jars to 1/4 inch from top, put on lids and rings
Put jars in a stock pot of boiling water making sure that there is 2 inches of water over the jars. Boil for 10 minutes
Remove from stock pot and place on a clean cloth, free from draft. Let sit until the lids start to pop (which indicates they are sealed)

Jams and jellies are the best when eaten in the dead of winter with the snow swirling and blowing outside the house. It brings back a little bit of warm summer breezes and fresh cut grass. Enjoy!