Spoon off fat from broth.
Pour broth into 3 quart saucepan.
Shake water and flour in covered jar; stir slowly into broth.
Heat, stirring constantly, until gravy boils.
Boil and stir 1 minute.
Season with salt and pepper.
Stir in food color.
Cool quickly.
Prepare Chicken Almond Casserole (right), Chicken Pie and Chicken and Dumplings (page 28) as directed and freeze.
Prepare Egg Drop Soup to serve today.
For Egg Drop Soup, have ready: remaining chicken broth (4 to 6 cups); 1/8 teaspoon salt; 1 egg, well beaten.
Heat chicken broth and salt until it boils; remove from heat.
Stirring constantly, slowly pour egg in a thin stream into broth.
If desired, sprinkle sliced green onion on soup.