inute stirring occasionally. As the gravy cools it will thicken so
about 5 minutes.
Remove from heat and allow to cool
Cook onion and peppers until tender in 1 tablespoon olive oil. Add mushrooms, ham, gravy, wine and black pepper and heat.
Cook broken spaghetti in salted boiling water until just tender.
Cook asparagus spears until just tender.
br>makes 4 cups gravy (without added drippings).
Preheat oven to
Bring ham drippings to a boil.
Mix flour and water to make a runny paste.
Pour flour/water mix in boiling ham drippings a little at a time making sure to be whisking the same time. Whisk until thickened.
Add salt and gravy master to taste and color.
Note: To make a good amount of drippings add 1/2 cup water to the pan the ham is being cooked inches Start with 1-2 drops gravy master then add more if needed as this is very dark in color. If the gravy has lumpy strain in a strainer to remove the lumps.
mperature if desired. Wash the ham in cold running water. Place
Spoon ham drippings from pan into a small sauce pan, cook over medium heat.
Add flour and corn starch, bring to a boil (mixture will thicken quickly). Remove from heat. Taste test.
If gravy is too salty add water (a little at a time).
t from drippings into a bowl and reserve. Whisk flour into remaining drippings
eppers and add to the gravy.
Serve with flat biscuits
ausage chunks over top (so drippings will flavour the vegetables), cover
Pour turkey drippings from roasting pan into 4-cup measure. Remove 1/4 cup fat from drippings.
Place in saucepan.
Skim off and discard remaining fat from drippings.
Add broth to drippings to make 4 cups.
Blend flour into fat until smooth, then gradually add drippings.
Cook and stir until gravy comes to a boil and thickens over medium heat.
Season to taste with salt and pepper. Add giblets.
Makes about 4 cups.
Pour drippings from roasting pan into large measuring cup. Place 4 tablespoons fat from drippings into roasting pan.
Spoon any remaining fat from drippings.
To drippings, add enough liquid to make 4 cupfuls.
Blend flour into fat in roasting pan and stir and heat to brown.
Gradually add liquid, stirring to blend.
Stir and heat to make a smooth gravy.
Add finely chopped cooked giblets, if desired.
Season with salt and pepper.
Bring to a boil.
Stir and cook 5 to 10 minutes.
Yield:
4 cups.
To make Sawmill Gravy, use bacon drippings or fried ham grease left in the skillet after frying the meat and taking it out.
Add flour to the hot grease and let it brown slightly.
Thin the mixture a little with water, then add milk and salt and pepper. Stir and cook until fairly thick.
Mix Gravy Mix, flour and sage in large saucepan. Gradually stir in apple juice, turkey drippings and water with wire whisk until smooth.
Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).
Pour drippings from pan into large measuring cup.
Remove 1/2 cup fat from drippings to saucepan and discard remaining fat.
Add enough liquid to drippings to make 4 cups.
Mix flour and small amount of drippings or broth to make thin paste.
Over low heat, stirring constantly, add the thin flower paste to liquid and simmer until thickened.
br>For Gravy:.
Pour drippings and loose brown bits from the roast
t.
For the Debris Gravy:
Mix the flour, water
Combine sugar, juice and honey.
Remove ham 30 minutes before done baking; remove drippings.
Score top of ham in crisscross pattern.
Coat ham with glaze.
Bake in hot oven (400\u00b0).
Baste ham with rest of glaze, in 2 or 3 applications, every 8 to 10 minutes.
Do not baste ham with glaze from drippings as it dulls luster of glaze.
br>Turn dough and roll from center, so that all dough
se the oil left over from frying a cajun turkey- it