Sun dried tomato gravy (see herbed meatloaf)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sun-dried tomatoes -- about |
| 1 | cup | Boiling water |
| 2½ | tablespoon | Flour |
| 1¼ | cup | 1% low-fat milk |
| ¼ | cup | Meat loaf pan drippings or |
| Beef broth | ||
| 1 | tablespoon | Green onion -- finely |
| Chopped | ||
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Basil |
| ⅛ | teaspoon | Pepper |
Directions
Original: Reconstitute tomatoes in water, covered, 15 minutes. Drain well. Chop finely. Set aside. Place flour in a small saucepan over medium heat; gradually add milk, stirring with a whisk until blended.
Stir in tomatoes, drippings, and remaining ingredients. Cook over medium heat 10 minutes or until thickened, whisking constantly.
Recipe By : Cooking Light, Mar 1996, page 84
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