Ingredients Jump to Instructions ↓

  1. 1 md Carrot

  2. 4 md Potatoes

  3. 3 Celery stalks

  4. 1/2 c Frozen green beans pn Salt

  5. 12 oz Jar chicken or turkey gravy

  6. 3 tb Butter

  7. 1/2 c Milk ---

Instructions Jump to Ingredients ↑

  1. TOOLS——– Carrot peeler Knife Cutting board sm Saucepan lg Saucepan Potato masher 2 Serving dishes With an adult’s help, carefully peel carrots and potatoes. Chop the carrots and celery into small pieces and the potatoes into 1′ cubes. Place the carrots, celery and green beans in the small pan and the potatoes in the larger one. Cover both with water and ass a pinch of salt to each. With an adult’s help, set thepans over medium heat until they come to a boil. Turn the heat to medium low Pour the gravy into the pan of carrot mixture. With an adult’s help, cook over low heat until hot, stirring often. Add the butter and milk to the potatoes and mash until they are fairly lump free. Place a lump of mashed potatoes on a plate, then cover with a ladle of pukey gravy. Serves 6 hurlers. Sicko serving suggestion: Almost any meal tastes better with you heave puke on it! To create a realistically splattered tableau, place a plate full of food in the sink. Then take a large spoonful of gravy and, with a flick of the wrist, fling it onto the food. Repeat until the des From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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