Greek Gravy Crock Pot And Oamc Recipes

GREEK GRAVY (CROCK POT AND OAMC)

Steps:

• Beef Mixture:.
• Put all ingredients in the Beef Mixture in the crock pot. If your beef is frozen cook on high 4-5 hours. Break ground beef up with a spatula or spoon and let it simmer on low while you make your cheese sauce.
• Cheese Sauce:.
• melt butter over medium high heat in a medium sauce pan.
• add flour and garlic stir well until it lightly browns.
• add water stirring constantly until it boils and thickens to a gravy constancy.
• add grated cheeses and stir well to blend.
• add cheese sauce to beef mixture and mix well.
• serve over biscuits, rice or pasta.
• For OAMC divide mixture into meal size portions and freeze in freezer bags, reheat in microwave or in sauce pan over low heat. You may need to add a little milk or water to get the right constancy. This made 3 meals for my family of 8.

PORK CHOPS WITH APPLE GRAVY OAMC

Steps:

• Assembly Directions:
• Heat butter and oil in pan. Add sliced onion. Cook until onion is transparent and remove from pan. Add pork chops and cook until browned on both sides. Remove from pan. Add flour to pan and cook 1 minute in meat drippings. Add beef granules and apple juice. Mix well, stirring until sauce boils and thickens. Reduce heat and return pork chops and onions to the pan. Place apple slices over chops. Cook over low heat 15-20 minutes or until pork chops are tender.
• Freezing and Cooking Directions:
• Cool. Place in freezer bag or 9x13 dish. Seal, label and freeze.
• To serve, thaw and place in serving dish. Bake at 350 degrees for 15 minutes or heat in microwave.
• Comments:
• *Apple equivalents: Large apple = 2°C chopped, Medium apple = 1 1/2°C chopped, Small apple = 3/4°C chopped.

VENISION (OR BEEF) MEATBALLS WITH GRAVY (OAMC)

Steps:

• mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
• Scoop out 1/4 cup meat and make into a round thick patty like ball.
• *You really don't want it in a ball shape but more like a patty that is really thick*.
• In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
• Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
• Remove to a large pot--no need to drain and don't drain pan between each set of patties.
• Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
• Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
• Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
• Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
• Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
• This mixture should turn VERY Dark brown!
• Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
• Thicken gravy with cornstarch and water if desired.
• Serve over rice or potatoes.
• Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.

EASY POT ROAST AND VEGGIES + GRAVY (CROCK POT)

Steps:

• Put roast, potatoes, carrots, and celery in slow cooker.
• Add onion soup mix and water.
• Cover, cook on low 6-8 hours.
• To thicken juices for gravy, remove meat and vegetables to serving platter and keep warm.
• Pour juices into saucepan and bring to boil.
• Mix 2-3 Tbs flour with 1/4 cup cold water until smooth.
• Stir into juices in pan until thickened.