SOUPER GRAVY

SOUPER GRAVY

1 (10 1/2 oz.) can condensed cream of celery, chicken, mushroom or golden mushroom
1/4 to 1/3 C. water
2 to 4 T. drippings or butter

When preparing gravy for roast or fried meat, remove meat from
pan and pour off and measure drippings. Pour can of soup into pan;
stir well to loosen browned bits. Blend in water and drippings for
thickness desired. Heat, stirring often. Makes about 1 1/2 cups
gravy.

Serve with fried or roasted chicken, roast beef, roast pork, pork
chops, hamburgers or baked ham.

B-man :wink: