Rossana's gravy recipe

3-4 Tablespoons unsalted butter
1 carrot, chopped fine 
1-2 ribs celery, chopped fine 
1 onion, chopped fine 
5-6 mushrooms, sliced 
1/4 cup flour
2 cups low sodium chicken broth
2 cups low sodium beef broth 
1 bay leaf
1 teaspoon fresh thyme or 1/2 t dried thyme 
5-6 whole black peppercorns 

Melt the butter in large sauce pan, add the veggies and cook until softened and well browned. make sure are well browned that the flavor without the turkey drippings. Stir in the flour and cook, stirring constantly, until well browned 4-5 min . 
Gradually whisk in the broths and bring to a boil. add the bay leaf, thyme and peppercorns and simmer, stirring occasionally until thickened 25-30 min .
Pour the gravy through a fine -mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible, discard the solids, season with salt and pepper!!!


The gravy can be made ahead, can be refrigerated in an airtight container for up to 4 days or frozen for to 2 months.

Cream of Celery Soup

By: WONDERFALK

3 quarts chicken stock

3 pounds celery, coarsely chopped

1/2 pound carrots, julienned

1/2 pound onions, chopped

1 cup all-purpose flour

1 tablespoon salt

1 teaspoon ground white pepper

3 quarts hot milk

1 cup margarine

Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.

Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.

Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

 

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 32

Tomato-Basil Parmesan Soup

(From BYU Magazine)

Makes about 2 quarts

 

2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

½ bay leaf

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 Tablespoon dried basil or ¼ cup fresh basil

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half, warmed

1 teaspoon salt

¼ teaspoon black pepper

 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

 

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cut hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

 

Add all back into the slop cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

Texas Caviar

1 can black beans

1 can kidney beans

1 can garbanzo beans

1 onion

1 green pepper

1 avocado

1 package Zesty Italian Dressing mix

Rinse and drain beans, chop onion and pepper. (Could also use/add any hard veggie i.e. celery) Cut up avocado. Combine. Make dresing per package instructions and add to mixture. enjoy.