Fairview Foodie

Orange Gravy – That’s Right: Orange Gravy!

When I was growing up a favorite meal was Orange Gravy and Mashed Potatoes. Try and try as I might, I cannot recall what protein was the featured highlight of the meal that also included Orange Gravy.  Years later when cooking for my own family, I always made this with Oven Meatballs, such a good combination.   To this day, Orange Gravy is a true comfort food.  When my sister and I reminisce about our mother’s cooking, Orange Gravy always comes to mind.  Now you are probably trying hard to picture a gravy made from oranges.  Not an orange is squeezed, grated, or chopped for this delicious dish!  As an extra bonus, it is fat free!

4 cups diced celery

6 cups water

salt and pepper to taste

2 cans fat-free tomato soup

Dice celery and cook until tender in the 6  cups water.  Drain celery and reserve liquid.  In saucepan mix cooked celery with two cans of tomato soup.  Using the soup can as a measure, add 2 cans of fat-free milk, and two cans of the reserved celery cooking liquid. Salt and pepper to taste.  Heat slowly, stirring often.  Once warm, serve over mashed potatoes. Delicious!

Drop Oven-Baked Meatballs into the gravy for a complete meal.  Goodness, this is like a Shepard’s Pie, without the pie!

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Ann

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Comments

6 responses to “Orange Gravy – That’s Right: Orange Gravy!”

  1. Donovan

    This is amazing! So simple and so flavorful. Thank you.

    Reply
    1. Ann

      Thanks, Orange Gravy is so satisfying and delicious. Layers of flavor. Inexpensive and as healthy as you want it to be! Comfort food at its best!

      Reply
  2. CHERYL BROCHER`

    My Dr. put me on a low fat, no sugar, no salt diet. I’m lost. Any good recipes for no salt? I guess I’d rather breath than eat salt, so I’m trying my best comply! Help!!

    Reply
    1. michael brocher

      this is a classic none of my friends ever heard of lol but i wish i had some now

      Reply
      1. Ann

        Orange Gravy is so easy to make. Try it, I know you love it! Thanks for visiting the site, Mike!

        Reply
    2. Ann

      Most of my recipes are low salt. I always buy stock, or others ingredients I need in the ‘low sodium’ variety. Breaking the salt habit is really hard. The reward, besidesd improved health and nutrition, is how much more flavorful food will be. Read my blog, “Avalanche!”, it’s all about salt. Thanks for visiting!

      Reply

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