DADS RECIPES

GRAVY OR WHITE SAUCE

1 CUBE OF MARGARINE (MELTED IN PAN)

1/2 CUP OF FLOUR STIRRED INTO PAN WITH BUTTER. BROWN THE FLOUR

SALT AND PEPPER TO TASTE. ABOUT 1/2 TABLE SPOON OF SALT

ON MED. HIGH HEAT TO GIVE IT FLAVOR. KEEP THE FLOUR STIRRED AND CRUMBLED SO IT WON'T BURN. HAVE ABOUT 1 1/2 PINTS MILK READY TO POUR IN AS SOON AS THE FLOUR IS BROWNED. ADD ABOUT HALF THE MILK AND STIR UNTIL IT STARTS TO THICKEN. USE THE REST TO MAKE THE THICKNESS THAT YOU WANT. USE AS MUCH MILK AS NESSARY TO THIN. IF WHEN IT COOLS SOME IT FORMS A SKIN ON THE TOP JUST ADD A LITTLE MORE MILK.

THIS CAN HAVE HAMBURGER OR TUNA TO FLAVOR

ALSO GREAT WITH PEAS AND RED POTATOES. HAVE THEM BOILED AND POUR GRAVY OVER THEM.