I'm thinking, between the bunch of us, we can make a kosher version of anything! But, my current sticking point... gravy. Well, I can make a gravy with seasonings, water and flour. The real problem is the broth base, or bullion. And the gravy just comes out better with that. And I'm pretty sure it's more than the salt content. (I found out do NOT add garlic salt to something with bullion in it!)

So, ?s for yall... 1. Do you have a favorite brand of bullion that is kosher? I might be able to order it. OR  2. What do you use instead?

My gravy now...

Bring 3 cups water to a nice healthy boil.

* add enough of the questionable bullion for 4 cups

In about 1/4 to 1/2 cup of flour, add seasonings till it passes the sniff test. Some of my favorites... sage, pepper, Italian seasoning... I love the smell of sage. Anyway - different flours act differently, and I'm not sure if this is best with all purpose, bread, self rising... or my mix in the left over four bin...

Whisk the flour mix into one cup of very cold water. (I'm pretty sure there is ice in my well). Then whisk that into the boiling water. The gravy should thicken. Sometimes it is perfect. Sometimes its ok unless it sits... One time that was bleck.

This works just fine for mashed potatoes and gravy, and to replace the cream of mushroom soup in tater-tot casserole, and was even good on biscuits and gravy.