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By Ted N. (Guest Post)11/20/2008
I do it Cathy's way, but I would like to add that I take the gravy off and let it clam down (not boiling). Then put a little in, and bring it to a boil to check thickness. Also I make a Rue (butter and flour), that can be added to boiling gravy and I put the rest in the freezer till next time.
By Sarah Ann (Guest Post)11/20/2008
To thicken gravy, I use instant mashed potato flakes. Works real well.
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To quickly and easily prepare flour or cornstarch thickening, just put about 1 inch of water in small jar, add flour, add more water, then shake vigorously. The thickening is quickly ready, and without lumps.
- Cathy Berger
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