aste.
To make the gravy: In a large skillet over
horoughly. Gently mix in cherries (for added flavor, soak cherries in
edium heat. Saute onion for 2-3 mins until tender
Slice ham 1/4-inch thick.
Trim off skin and part of the fat. (Save trimmings for seasoning beans and vegetables and for making red-eye gravy.)
Place a little of the saved fat in a medium-hot skillet.
After fat has heated, place sliced ham in the skillet and let cook for 2 minutes per side.
If ham is overcooked, it becomes tough and hard.
After frying country ham slices, remove ham from skillet.
Pour one cup fresh perked coffee into the ham drippings.
Let simmer for 1 minute, then pour off into a bowl.
The dark liquid that settles to the bottom is \"red eye\" gravy.
A great topping for fresh hot biscuits or ham.
When serving, dip from the bottom of the bowl.
Heat a few drops of oil in a large skillet until skillet is medium-hot.
Lay ham slices in skillet.
Cook on one side for 8 minutes over medium-high heat.
Turn slices and fry 8 minutes more. Pour coffee into skillet with ham slices.
Sprinkle with sugar and stir.
Cover and let simmer over very low heat for 5 to 10 minutes. Serve ham and red-eye gravy together.
Keep warm.
To make gravy:.
Combine minced chili pepper
egree oven for 18 - 20 minutes a pound.
Red Wine Gravy.
eppers and add to the gravy.
Serve with flat biscuits
et stand at room temperature for 30 minutes.
On a
For Timbales:.
Preheat oven to
Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.
Combine all the kofta ingredients and mix with a little water to form small balls.
Heat oil and deep fry the balls until golden.
For the tomato gravy, heat the oil in a saucepan and add the cumin and mustard seeds. When they start to pop, add the remaining ingredients.
Simmer 15 minutes, stirring occasionally.
Add the paneer kofta into the tomato gravy and garnish with fresh cilantro.
eef. Roast beef and carrots for 1 hour. Add pearl onions
ns, one fitted inside another for added stability), place some sort
ours.
makes 4 cups gravy (without added drippings).
Preheat
over the meat.
Bake for 1 hour or until an
n a 350 degree oven for 5 minutes.
Grind with
Cover and bake at 325' for 2-3 hours, or until
nion and garlic in it for 3 minutes or until the