Recipe - Roast Pork With Gravy

Water, as needed
1 tablespoon Defatted pork drippings
(from Roast Pork Shoulder)
1 tablespoon Flour
4 One half ounce Roast pork, cut or sliced up
(from Roast Pork Shoulder)

2 servings, about 2One fourth ounces pork and One fourth cup gravy each 96 calories per
serving

1. Add water to pork drippings to make One half cup.

2. Stir flour into a small amount of the liquid until smooth Add remaining
liquid.

3. Cook, stirring constantly, until thickenedabout 2 minutes.

4. Serve over cut or sliced up roast pork.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden
Bulletin Number 244 * MealMaster format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini