INGREDIENTS

*  1 pound Bob Evans® Original Recipe Sausage Roll
*  1/4 cup all-purpose flour
*  2 cups milk
*  Salt and black pepper to taste
*  8 prepared biscuits

DIRECTIONS

Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

INGREDIENTS

* 1 (6 pound) bone-in turkey breast
* 1 medium onion, quartered
* 2 celery ribs, sliced
* 1 tablespoon lemon-pepper seasoning
* 1 1/2 teaspoons garlic powder
* 1 1/2 teaspoons onion powder
* 1 teaspoon rubbed sage
* 1 teaspoon paprika
* 2 tablespoons all-purpose flour
* 1 cup water
* 1 cube chicken bouillon

DIRECTIONS

Place turkey breast in a shallow baking pan; coat the outside of the turkey with nonstick cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325 degrees F for 2-1/2 to 3 hours or until a meat thermometer reads 185 degrees F, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.

INGREDIENTS

* 2 1/2 pounds beef brisket
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 (16 ounce) can whole berry cranberry sauce
* 1 (8 ounce) can tomato sauce
* 1/2 cup chopped onion
* 1 tablespoon prepared mustard

DIRECTIONS

Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.

INGREDIENTS

* 1/2 cup butter
* 4 tablespoons unsweetened cocoa powder
* 1/4 cup all-purpose flour
* 3/4 cup white sugar
* 2 cups milk

DIRECTIONS

Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick.

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 pound skinless, boneless chicken breast meat – cut into bite-size pieces
* 1 green bell pepper, sliced
* 1 red bell pepper, sliced
* 1 tablespoon lemon pepper
* 4 packets dry chicken gravy mix, prepared according to package instructions
* salt and pepper to taste

*   3/4 cup chopped raw bacon
* 1 small onion, chopped
* 2 tablespoons all-purpose flour
* 1/2 cup water
* 1/2 cup evaporated milk
* 1 pound medium shrimp – peeled and deveined
* 1 cube beef bouillon
* 1 tablespoon garlic salt
* 1 tablespoon chopped fresh chives
* salt and pepper to taste

DIRECTIONS

1.  Place the bacon in a large skillet over medium-high heat. Cook and stir until crisp. Remove bacon and set aside, leaving the grease in the skillet. Reduce the heat to medium and add the onions to the pan. Cook and stir until transparent.
2.  In a small bowl or cup, stir together the flour and water. Mix in the evaporated milk. Pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic salt, chives, salt and pepper. Return the bacon to the skillet, and add the shrimp. Cook for 5 to 10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits or rice.

* 1/2 cup vegetable oil
* 1/3 cup chopped onion
* 5 cloves garlic, minced
* 1/2 cup all-purpose flour
* 4 teaspoons nutritional yeast
* 4 tablespoons light soy sauce
* 2 cups vegetable broth
* 1/2 teaspoon dried sage
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper

DIRECTIONS

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

* 2 tablespoons vegetable oil
* 1 medium onion, finely chopped
* 2 tablespoons all-purpose flour
* 3/4 cup buttermilk
* 1/3 cup water
* salt and pepper to taste

DIRECTIONS

1.  Heat vegetable oil in a medium saucepan over medium heat, and stir in the onion. Cook onion until tender, then set aside. Stir flour into the saucepan. Slowly cook and stir in the remaining oil 15 minutes, or until golden brown.
2.  Whisk the buttermilk into the flour mixture. Blend in the water, adjusting the amount as necessary to attain desired consistency. Season with salt and pepper. Serve with the reserved onions.

INGREDIENTS

* 1 1/2 cups water
* 3 teaspoons beef bouillon
* 1/4 cup all-purpose flour
* 1 onion, chopped
* 1/4 cup butter

DIRECTIONS

Combine water, beef, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.