Stretching Meat With a Roux

Source: Guildbrook Farm
November 21, 2016

Knowing how to make a white sauce, or a roux, will allow you to feed a lot of people with as little as 1 cup of meat. This is also a great way to use your home canned meat and vegetables.

This is a very loose “recipe” to allow you to use what you have on hand and to cater it to your taste and texture.

Basic Roux (White Sauce)
2 Tbsp – 4 Tbsp Butter
2 Tbsp – 1/4 Cup Flour (more for a thicker sauce)
3 1/2 – 4 Cups Milk/Broth (any ratio. Use more broth if making a chowder)
2-4 Cups Vegetables
1-2 Cups Meat and/or Beans (Turkey, Tuna, Chicken, and Ham work best. You can use beans as well!)
Spices (Salt, Pepper, Tarragon work well)

Ways to Use This Recipe
– Serve on top of biscuits or rice
– Top with a pie crust or dumplings and bake as a casserole dish
– Use more broth and make a chowder soup

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Jaime and Jeremy

Dr. Mercola Interviews Nina Teicholz On The Roll Of Fats In Diet

Source: Mercola
March 2, 2016

Natural health expert and founder Dr. Joseph Mercola interviews Journalist Nina Teicholz, author of “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet.”

Congress Drops ‘Country Of Origin Labeling’ Rule On Meat Products

Congress has repealed a law requiring vendors to label the country of origin on meat packages. The World Trade Organization has given Canada and Mexico, America’s top two agricultural partners, permission to impose more than 1 billion in retaliatory tarrifs on companies that fail to remove country of origin labels from pork and beef packages. RT’s Brigida Santos explains how why the interests of cattle and hog companies may have led to the move.