Lowfat Sweet and Sour Sauce



1 small onion

2 teaspoons sugar

1 tablespoon tomato puree

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon wine or cider vinegar

juice of 2 citrus fruit



Thinly slice the onion. Place up the sides of a bowl,

sprinkle with the sugar and leave for a couple of

hours.



Put the onion juice (but not the onion) in a small pan

with all the other stuff. Heat for 1 or 2 minutes,

until thoroughly combined and somewhat syrupy.

Pan Gravy

Prep: 5 min; Cook: 5 min

Makes about 1 cup gravy



2 tablespoons meat drippings (fat and juice)

2 tablespoons all-purpose flour

1 cup liquid (meat juices, broth, water)

Browning sauce, if desired

Salt and pepper to taste



1. Place meat on warm platter; keep warm while

preparing gravy. Pour drippings from cooking pan into

bowl, leaving brown particles in pan. Return 2 table-

spoons drippings to pan. (Measure accurately because

too little fat makes gravy lumpy.)



2. Stir flour into drippings in pan. (Measure accu-

rately so gravy is not greasy.) Cook over low heat, stir-

ring constantly, until mixture is smooth and bubbly;

remove from heat



3. Gradually stir in liquid. Heat to boiling, stirring

constantly. Boil and stir 1 minute. Stir in a few drops

browning sauce. Sprinkle with salt and pepper. Serving

suggestions: roasted meat, mashed potatoes, stuffing.



*Vegetable cooking water, consomme or tomato or vegetable juice

can be substituted for part of the liquid



1 Tablespoon: Calories 15 (Calories from Fat 10); Fat 1g

(Saturated 0g); Cholesterol 2mg; Sodium 170mg;

Carbohydrate 1g (Dietary Fiber 0g); Protein 0g



Creamy Gravy



Substitute milk for half of the liquid. Serve with turkey,

chicken, pork or veal



Giblet Gravy



Cook gizzard, heart and neck of fowl in 4 cups salted

water 1 to 2 hours or until tender. Add liver the last 30

minutes. Remove meat from neck and finely chop with

giblets. Substitute broth from giblets for the liquid. Stir

giblets into gravy. Heat until hot



Mushroom Gravy



Before stirring in flour, cook 3 cups sliced

mushrooms (8 ounces) in 2 tablespoons

drippings in pan, stirring occasionally, until

light brown. Stir in 1/2 teaspoon Woercestershire

sauce into gravy. Serve with beef, veal or chicken



Thin Gravy



Decrease drippings to 1 tablespoon and flour to

1 tablespoon

Rhubarb Sauce

Prep: 10 min; Cook: 15 min

Makes 6 servings, about 1/2 cup each



1/2 to 3/4 cup sugar

1/2 cup water

1 pound rhubarb, cut into 1-inch pieces

(4 cups)

Ground cinnamon, if desired



1. Heat sugar and water to boiling in 2-quart

saucepan, stirring occasionally. Stir in rhubarb; reduce

heat to low. Simmer uncovered about 10 minutes, stir-

ring occasionally, until rhubarb is tender and slightly

transparent



2. Stir in cinnamon. Serve sauce warm or chilled



1 Serving: Calories 75 (Calories from Fat 0); Fat 0g

(Saturated 0g); Cholesterol 0mg; Sodium 0mg;

Carbohydrate 19g (Dietary Fiber 1g); Protein 1g



Strawberry-Rhubarb Sauce



Substitute 1 cup strawberries, cut in half, for 1 cup of the rhubarb. After

simmering rhubarb, stir in strawberries, heat just to boiling

Applesauce-Horserad<WBR>ish Sauce

Prep: 10 min; Chill: 1 hr

Makes about 1 cup sauce



1/2 cup unsweetened applesauce

1/4 cup sour cream

3 tablespoons grated horseradish or

prepared horseradish

1 tablespoon white wine vinegar or

white vinegar

1 teaspoon mustard

1/4 teaspoon white pepper



1. Mix all ingredients



2. Cover and refrigerate at least 1 hour until chilled.

Refrigerate any remaining sauce. Serving suggestions:

beef, pork or ham



1 Tablespoon: Calories 15 (Calories from Fat 10); Fat 1g

(Saturated 1g); Cholesterol 2mg; Sodium 10mg;

Carbohydrate 1g (Dietary Fiber 0g); Protein 0g

Makeover Home-Style Gravy

From Light & Tasty









Thinking of skipping the gravy  because it's "bad" for you?

Don't even think of it! We've created this low-cal, low-fat gravy you

won't believe.





INGREDIENTS



1 large onion, chopped



1 medium carrot, chopped



1 celery rib, chopped



2 teaspoons canola oil



1/2 cup sherry or unsweetened apple juice



2-1/2 cups water



1/2 cup packed fresh parsley sprigs



2 bay leaves



1/4 cup all-purpose flour



1 can (14-1/2 ounces) reduced-sodium chicken broth



1 tablespoon turkey drippings



1 teaspoon rubbed sage



1/2 teaspoon browning sauce, optional



1/4 teaspoon salt



1/4 teaspoon pepper



SERVINGS 12



CATEGORY Low Fat



METHOD Other stovetop



PREP 15 min.



COOK 45 min.



TOTAL 60 min.







DIRECTIONS



In a large saucepan, saute the onion, carrot and celery in oil until

tender. Add sherry or apple juice; cook and stir 1 minute longer. Add

the water, parsley and bay leaves; bring to a boil. Reduce heat;

simmer, uncovered, for 30 minutes or until liquid is nearly reduced

by half.

Strain and discard vegetables and herbs; set liquid aside (liquid

should measure 1-1/2 cups). In a small saucepan, combine flour and

broth until smooth. Stir in the drippings, sage, browning sauce if

desired, salt, pepper and reserved liquid. Bring to a boil; cook and

stir for 2 minutes or until thickened.



Yield: 3 cups.



NUTRITIONAL INFO



Nutrition Facts: 1/4 cup equals 31 calories, 2 g fat (1 g saturated

fat), 1 mg cholesterol, 146 mg sodium, 3 g carbohydrate, trace fiber,

1 g protein.