A couple months ago, I had a departing teenager and far more milk
(two-percent, I think) than I would be able to use before it
expired, so I made up a big old batch of medium white sauce and
froze it in one-cup portions. Just now, I heated up a can of corn,
a cup of thawed sauce, salt and pepper, and ohmigosh is it yummy.
Sure beats a can of creamed soup.

(Note to people who haven't frozen cream sauce before -- it freezes
fine. It will look like it's not going to come back together, but it
will, and it will be good.)

Serene

On Fri 23 May 2008 09:55:38p, Serene told us...

> A couple months ago, I had a departing teenager and far more milk
> (two-percent, I think) than I would be able to use before it
> expired, so I made up a big old batch of medium white sauce and
> froze it in one-cup portions. Just now, I heated up a can of corn,
> a cup of thawed sauce, salt and pepper, and ohmigosh is it yummy.
> Sure beats a can of creamed soup.
>
> (Note to people who haven't frozen cream sauce before -- it freezes
> fine. It will look like it's not going to come back together, but it
> will, and it will be good.)
>
> Serene
>

Thanks, Serene. That's good to know. I'd have never thought white sauce
would freeze well. Since they're also milk based, I wonder how well that
might work with Sausage Gravy or Hamburger Gravy? David like both and I
like neither, so there's usually too much for one meal. Freezing would be
ideal.

--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/23(XXIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2dys 1hrs 55mins
-------------------------------------------
It's been proven that research causes
cancer in rats.
-------------------------------------------

In article 4>,
Wayne Boatwright > wrote:

> Thanks, Serene. That's good to know. I'd have never thought white sauce
> would freeze well. Since they're also milk based, I wonder how well that
> might work with Sausage Gravy or Hamburger Gravy? David like both and I
> like neither, so there's usually too much for one meal. Freezing would be
> ideal.

Using frozen gravy, thaw in the microwave or by conventional means. Heat
by microwave or conventional means. Whip it with a spoon until smooth
because it will be thick and chunky. If it appear too thick after this,
add liquid. I generally prefer water at this step. Reheat until hot
enough to eat.
This works well with brown gravy, but I'd give it a try with white gravy
using milk instead of water to thin it out if it's too thick.
Give it a shot. Brown gravy works for me. I never have enough sausage or
hamburger gravy left to experiment with, but I'm sure it'd be fine. I
have the method in my mind for what it's worth.

leo

Serene > wrote:

> (Note to people who haven't frozen cream sauce before -- it freezes
> fine. It will look like it's not going to come back together, but it
> will, and it will be good.)

You got lucky. Add a teaspoon of cornstarch mixed with the broth
and stir that in.

-sw

On Fri 23 May 2008 11:54:10p, Leonard Blaisdell told us...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> Thanks, Serene. That's good to know. I'd have never thought white
>> sauce would freeze well. Since they're also milk based, I wonder how
>> well that might work with Sausage Gravy or Hamburger Gravy? David like
>> both and I like neither, so there's usually too much for one meal.
>> Freezing would be ideal.
>
> Using frozen gravy, thaw in the microwave or by conventional means. Heat
> by microwave or conventional means. Whip it with a spoon until smooth
> because it will be thick and chunky. If it appear too thick after this,
> add liquid. I generally prefer water at this step. Reheat until hot
> enough to eat.
> This works well with brown gravy, but I'd give it a try with white gravy
> using milk instead of water to thin it out if it's too thick.
> Give it a shot. Brown gravy works for me. I never have enough sausage or
> hamburger gravy left to experiment with, but I'm sure it'd be fine. I
> have the method in my mind for what it's worth.
>
> leo
>

Thanks, Leo!

--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/24(XXIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1dys 23hrs 30mins
-------------------------------------------
The only difference between lawyers
and vultures is removable wingtips.
-------------------------------------------

Serene wrote:
> A couple months ago, I had a departing teenager and far more milk
> (two-percent, I think) than I would be able to use before it expired, so
> I made up a big old batch of medium white sauce and froze it in one-cup
> portions. Just now, I heated up a can of corn, a cup of thawed sauce,
> salt and pepper, and ohmigosh is it yummy. Sure beats a can of creamed
> soup.
>
> (Note to people who haven't frozen cream sauce before -- it freezes
> fine. It will look like it's not going to come back together, but it
> will, and it will be good.)
>
> Serene

What a good tip for those of us who don't like making sauces. Make a
big batch, and then freeze it. Thanks!

--
Jean B.

On May 24, 1:54*am, Leonard Blaisdell >
wrote:
>
> Give it a shot. Brown gravy works for me. I never have enough sausage or
> hamburger gravy left to experiment with, but I'm sure it'd be fine.

Um, you make hamburger gravy?
Some po' folks here in South St. Louis make hot dog gravy. It is
essentially a white gravy, but because of the colorant in the hot
dogs, it is instead pink.

Oh, the horror.
>
> leo

--Bryan

"Serene" > wrote in message
...
>A couple months ago, I had a departing teenager and far more milk
>(two-percent, I think) than I would be able to use before it expired, so I
>made up a big old batch of medium white sauce and froze it in one-cup
>portions. Just now, I heated up a can of corn, a cup of thawed sauce, salt
>and pepper, and ohmigosh is it yummy. Sure beats a can of creamed soup.
>
> (Note to people who haven't frozen cream sauce before -- it freezes fine.
> It will look like it's not going to come back together, but it will, and
> it will be good.)
>
> Serene

Now all you need is a can of Tuna some peas and toast.

Comfort food.

:-)

Dimitri

Dimitri wrote:
> "Serene" > wrote in message
> ...
>> A couple months ago, I had a departing teenager and far more milk
>> (two-percent, I think) than I would be able to use before it expired, so I
>> made up a big old batch of medium white sauce and froze it in one-cup
>> portions. Just now, I heated up a can of corn, a cup of thawed sauce, salt
>> and pepper, and ohmigosh is it yummy. Sure beats a can of creamed soup.
>>
>> (Note to people who haven't frozen cream sauce before -- it freezes fine.
>> It will look like it's not going to come back together, but it will, and
>> it will be good.)
>>
>> Serene
>
> Now all you need is a can of Tuna some peas and toast.
>
> Comfort food.
>
> :-)

Mmmmmmmm.

Serene

"Dimitri" > wrote in message
...
>
> "Serene" > wrote in message
> ...
>>A couple months ago, I had a departing teenager and far more milk
>>(two-percent, I think) than I would be able to use before it expired, so I
>>made up a big old batch of medium white sauce and froze it in one-cup
>>portions. Just now, I heated up a can of corn, a cup of thawed sauce,
>>salt and pepper, and ohmigosh is it yummy. Sure beats a can of creamed
>>soup.
>>
>> (Note to people who haven't frozen cream sauce before -- it freezes fine.
>> It will look like it's not going to come back together, but it will, and
>> it will be good.)
>>
>> Serene
>
> Now all you need is a can of Tuna some peas and toast.
>
> Comfort food.
>
> :-)
>
> Dimitri

That's not comfort food. It's hurl on a plate.

Nasty stuff.

Ms P

In article
>,
Bobo Bonobo® > wrote:


> > Give it a shot. Brown gravy works for me. I never have enough sausage or
> > hamburger gravy left to experiment with, but I'm sure it'd be fine.
>
> Um, you make hamburger gravy?
> Some po' folks here in South St. Louis make hot dog gravy.

> Oh, the horror.


Good stuff. I don't have a recipe, but try this:

Take 3 tablespoons of Crisco and melt in a pan. Add a pound of really
fatty hamburger, to give it lots of saturated fat. After it is browned,
add flour. Cook, stirring well, until flour and fat are incorporated.
Add milk, a little at a time, stirring well, until you like the
consistency (note that it will thicken after serving). Add Kitchen
Bouquet until you reach the desired color. Make toast, and spread
generously with margarine. Spoon gravy over toast.

[Note: I've never made this and don't plan to. I just thought that
Bryan would find it amusing.]

[Note2: I like hamburger gravy on toast, but my wife is not
enthusiastic. I don't have a recipe, but it isn't like the above.]

--
Dan Abel
Petaluma, California USA