Sheryl Rosen wrote:

> The idea of "semi-homemade" is a good one. Taking advantage of some modern
> conveniences to save time can have wonderful results. For example, I have
> bought sliced roast beef (good quality) from the deli, and a jar of Heinz
> gravy....sauteed onions, mushrooms and garlic in a pan, added a splash of
> red wine, some herbs and seasonings....poured in the jar of gravy and served
> that over the roast beef with nuked potatoes and a hot veggie..it's not what
> I'd call "company" fare, but I wouldn't be embarrassed to serve it to
> friends, either.
>
> She just takes it a little bit too far by using inferior products in her
> recipes---which, as they say, garbage in, garbage out.
>

I have to fess up to once trying a quick gravy (sauce) recipe from the
Texas Beef Council to go with a large roast I fixed for a crowd. It was
great! I've never used jarred beef gravy before (or since, for that
matter) but this was delicious- http://www.txbeef.org/recipe.php3?975622981


As for Sandra, I think she's hit the bottom of the barrel and is
scratching her head to come up with something to throw on that show
sometimes. There is no other explanation for some of the odd ball crap
she attempts?
Goomba