Corn Starch Gravy and Other Tips

"These recipes and tips are on the side of a Canada Corn Starch box. I have used this product always and I have never had it fail me. Although it is called Canada Corn Starch it is actually from Memphis Tennessee so I do not know what the this product would be called in the USA."
 
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Ready In:
8mins
Ingredients:
11
Yields:
2 cups
Serves:
8
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ingredients

  • Gravy

  • 1 34 cups broth (chicken or beef) or 1 3/4 cups water (chicken or beef)
  • 2 tablespoons starch (Canada Corn Starch)
  • 14 cup water (use to mix corn starch)
  • Herbed Chicken Gravy

  • 1 34 chicken broth
  • 1 tablespoon parsley (chopped)
  • 14 teaspoon poultry seasoning
  • Onion Mushroom Gravy

  • 1 cup onion (saute' chopped)
  • 23 cup mixed mushrooms (sliced saute' in fat drippings)
  • 2 tablespoons fat (drippings)
  • Cooks Tips

  • 1 tablespoon starch (Canada Corn Starch)
  • 2 tablespoons flour
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directions

  • Cook water or broth over medium heat, stirring to loosen brown bits. Remove from heat. Mix corn 2 tablespoons corn starch with 1/4 cup cold water stir until smooth. Stir into pan. Stirring constantly, bring to boil over medium heat; boil 1 minute to thicken. Season to taste. Makes 2 cups.
  • Herbed chicken Gravy: Follow above directions, using chicken broth. stir in 1 tablespoons of chopped parsley and 1/4 teaspoon of poultry seasoning.
  • Onion and Mushroom Gravy: Follow above directions using broth with the onion and mushroom recipe.
  • Cooks Tips: 1 tablespoon corn starch = 2 Tablespoons flour. Corn starch has twice the thickening power of flour.When a gravy, sauce, soup or stew calls for flour, use half as much corn starch to thicken. To thicken hot liquids, first mix Canada Corn Starch with a little cold water, until smooth. Gradually stir into hot liquid until blended. Stirring constantly, bring to boil and boil for 1 minute until thickened.

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RECIPE SUBMITTED BY

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the&nbsp;&nbsp;one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food!&nbsp;</p>
 
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