Biscuits and Sausage Gravy

8 buttermilk biscuits
3/4 pound of sausage (fatty sausage works best for this)
4 cups of milk
4-8 tablespoons flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn BROWN before adding another tablespoon (if you don't, your gravy will taste like flour). After you have added enough flour to make the gravy as thick as you like, add milk and stir with whisk.Serve over biscuits.

Chicken Sukiyaki

2 c. chicken stock
3/4 c. white sugar
3/4 c. soy sauce
1 lb. chicken tenderloin (stir fry), cut into bite size pieces
8 lg. mushrooms, sliced
3 carrots, sliced diagonally
6 scallions, cut into 2" lengths
Minute Rice

Bring chicken stock to a boil. Stir in sugar and soy sauce. Add the rest of the ingredients, simmer about 12 minutes. Serve over rice. This makes 4 to 5 servings. If you save (freeze) the extra "juice" that is left over and using the same amounts of the other ingredients you can make a second meal.