picture : courtesy google image
Serves 6
2 1/2 cups Idaho Potato Flakes
1 stick margarine
2 tablespoons butter
2 1/2 cups hot water
3/4 cup milk
1 teaspoon salt
Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes. Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency. Serve with gravy.
GRAVY
1 tablespoon vegetable oil
4 1/2 tablespoons all-purpose flour
1 can Campbell's chicken broth plus
1 can water
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
First make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium saucepan over medium low heat. Heat the mixture for 20 to 30 minutes, stirring often, until it is a chocolate color. Remove the roux from the heat, add the remaining ingredients to the saucepan, and stir.
Put the saucepan back over the heat, turn it up to medium, and bring the gravy to a boil. Reduce heat and simmer for 10 to 15 minutes, or until thick. (Makes about 3 cups)
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