nother bowl and pour the egg mixture over the meat.
inute stirring occasionally. As the gravy cools it will thicken so
nd salt.
Add milk, egg yolk, and oil, and mix
Boil chicken broth.
Break up egg bread, crackers, herb dressing mix.
Add celery, onions, soup, eggs.
Pour hot chicken broth over mixture and let stand 30 minutes or more.
Mix well, using as much chicken broth as needed to make real moist.
Salt to taste.
Bake in large pan one hour and 45 minutes on 375 degrees. May take longer.
Bake until nice and brown.
Serve with gravy on side (recipe follows).
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
t.
For the Debris Gravy:
Mix the flour, water
br>Fry sausages in the egg pan. Half way through cooking
In skillet add drippings.
Heat the drippings.
Stir in the flour.
Cook and stir until brown.
Add the water, beaten egg, salt and pepper.
Stir to right thickness.
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
his is a basic recipe to making gravy for any type of
Beat together the egg and milk and set aside.<
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
pepper, sugar, water and brown gravy mix.
Put 2 tablespoons
he egg with water to form an egg wash. Layout the egg roll
STEAKS:.
Beat together the egg and milk and set aside.<
Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY
ixture for the Mushroom Giblet Gravy.
Pour stuffing into a
ightly tenderized.
Dip in egg white and roll in crushed
ands, combine lamb, onion, garlic, egg and breadcrumbs in medium bowl
est of ingredients. (Not the gravy ingredients though). Mix well; form