1 c. Brazil nuts or cashews 4 c. water
4–5 tbsp. cornstarch 1 1/2 tbsp. CHICKEN STYLE SEASONING (68)
1 tsp. onion powder 1/4 tsp. garlic powder
Salt to taste
BLEND all ingredients except 2 1/2 c. of water. Put the 2 1/2 c. water on to boil. If you
like thicker gravy, use 5 tbsp. cornstarch; for thinner gravy use less. If you use Brazil
nuts, add 5–6 tbsp. cornstarch, depending on how thick you want it. POUR nut mixture
into boiling water. COOK until thick.
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