A good basic recipe that we need to make from scratch on the mission field is gravies. This recipe is a good one for a dinner gravy to be used with either beef or chicken dishes and to be served over mashed potatoes.
This recipe, as listed here, is already doubled. With the amount of food my family consumes, I most frequently double it. You can also easily adjust it for 2 cups of water.
In a saucepan combine:
4 cups water
2 beef or chicken bullion cubes (10 grams per cube)
4 tbsp. salted butter ( I just add in a dash or two to my unsalted butter)
In a separate bowl, combine:
1/2 cup water or 1/2 cup milk (for creamy gravy) - You can use a little less milk for thicker gravy
4 tbsp. corn starch
Dash or two of pepper
Heat water, bullion cubes, and butter together until boiling. Once bullion cubes have dissolved and mixture reaches rapid boil, stir in the corn starch mixture, stirring constantly. Simmer over medium heat for 1 minute until thickened. Remove from heat and serve.
Tip: If you need a mushroom gravy you can substitute one mushroom bullion cube for one beef and add well-drained canned mushrooms.