Instructions: PAN: 18 BY 24-INCH ROASTING PAN

1. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN.

2. COOK AT LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.

3. RECONSTITUTE SOUP AND GRAVY BASE. ADD STOCK TO ROUX, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

4. ADD PEPPER.

NOTE:

1. IN STEP 3, SAUTE 14 OZ (1/2-JUMBO OR 1-8Z CN, 1 1/2 CUPS)

CANNED MUSHROOMS, DRAINED, AND 1 LB 8 OZ (4 1/2 CUPS) THINLY SLICED, DRY ONIONS (1 LB 11 OZ A.P.) IN 6 OZ (3/4 CUP) MELTED SHORTENING OR SALAD OIL UNTIL MUSHROOMS AND ONIONS ARE TENDER. ADD MUSHROOMS AND ONIONS TO THICKENED GRAVY.

NOTE:

2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 1/4 CUP (2

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