Categories: Sauces, Low-fat 
      Yield: 4 servings 
  
    1/2 c  Onion, finely chopped 
      1    Rib celery, chopped 
      2 tb Flour 
      1 c  Broth, defatted from turkey, 
           -or reduced sodium chicken 
           -broth 
      1 c  Evaporated skim milk 
  
  Coat a medium sauce pan with cooking sprat.  Add onion and celery, and cook 
  until tender.  Gradually sprinkle flour over mixture and stir until flour 
  is browned, about 2-3 minutes.  Stir in broth and evaporated skim milk. 
  Bring to a boil, reduce heat and simmer until thickened.  For best 
  consistency, strain through cheesecloth or a sieve.  Season to taste with 
  salt and pepper.