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Dear Heloise: My husband loves it when I make brown gravy, but I think it's boring. How can I perk up brown gravy so it doesn't always taste the same? -- Charlotte H., New Braunfels, Texas
Charlotte, brown some mushrooms and add to the gravy, or add a vegetable bouillon cube. Use the water you used to boil potatoes and add a bay leaf for more flavor. Some folks add a tablespoon of coffee to their gravy. Go ahead and experiment with different seasonings and spices to see which ones you like best. Have some fun with it. -- Heloise
MARINADE FOR BEEF OR LAMB
Dear Heloise: Some time ago you printed a marinade for lamb, and my family would like me to make it again because they loved the flavor it gave the lamb. I no longer have the recipe, so would you please reprint it for us lamb lovers? -- Kate D., Milwaukee, Wis.
Kate, of course. Here it is:
1 cup dry white or red wine
1/4 cup cider vinegar
1 cup salad oil
2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon dry tarragon
1 bay leaf, crushed in small pieces
1/2 teaspoon thyme or marjoram
1 large clove garlic, finely chopped
Combine all ingredients in a medium bowl and use as you would a commercial marinade. (However, a marinade can only be used once to prevent food poisoning from cross-contamination.)
If you want some new ideas for cooking that add a little spice to your next dinner, then you'll love having my pamphlet "Heloise's Seasonings, Sauces and Substitutes." It's easy to get a copy. Just go to www.Heloise.com, or send $3, along with a stamped, self-addressed (75 cents), long envelope to: Heloise/Seasonings, P.O. Box 795001, San Antonio, TX 78279-5001. You'll be glad you have this handy guide.