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<DIV><TT>Mushroom gravy! That sounds good. I never thought of that! See, you
<BR>learn something new every day. I will say though that I doubt I ever
<BR>see it on a table presented by me or anyone in my family. Sounds a <BR>bit
complicated and I am a person who learns to cook by watching. I'm <BR>having
some people - a texan and two Yankee new yorkers - for chicken <BR>fried steak
on Friday. It must be sausage gravy (or bacon gravy).</TT></DIV>
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<DIV><TT>Instant mushroom gravy:</TT></DIV>
<DIV><TT></TT></DIV>
<DIV><TT>1. Open a bag of five-minute champinione soup (any brand will do -
Knor, etc.)</TT></DIV>
<DIV><TT>2. Pour some of the content into a frying-pan.</TT></DIV>
<DIV><TT>3. add a little bit of water, unlit it reaches the desired
thickness.</TT></DIV>
<DIV><TT>4. stir-boil until there are no lumps.</TT></DIV>
<DIV><TT></TT></DIV>
<DIV><TT>5. Eat. Good for: fresh or steamed asparagus, blintzes,
steak...</TT></DIV>
<DIV><TT></TT></DIV>
<DIV><TT>yael</TT></DIV></BODY></HTML>