1/2 cup chicken broth
1/2 cup milk
2-3 TB flour
Salt, pepper
Onion powder or minced onion (about a tsp) (or fresh onion, just saute with celery)
1 clove garlic, minced
Celery, chopped (I use about two ribs)
EVOO (tb or so)

Heat the broth and milk with salt and pepper. Saute celery and garlic in oil, and once soft and a just beginning to brown, set aside.

Once milk/broth mixture gets to boiling, add in the flour and stir until thickened. Add celery at the end.

Freezes great. This makes one can of storebought stuff - I normally make this 10-12 ‘cans’ at a time for the freezer.

1/2 sm. onion
3 cloves garlic, minced
3 TB EVOO
2 TB flour
8 oz tomato sauce
1 tsp. chili powder
1 c water
1 tsp sugar
1 tsp cumin

Saute the onion and garlic in the oil. Add the flour and blend well. Add to that the sauce and remaining seasonings and cook for 10-15 minutes.

I’ve seen some recipes calling for upwards of 1/4 CUP of chili powder, so as with everything season to taste. We’re just not that daring