nion and garlic in it for 3 minutes or until the
venly blended. Cover and refrigerate for 1 hour.
Heat 1
op or oven.
Heat gravy slowly in small saucepan over
FOR THE BISCUITS:
Wash
et too hot its bad for the gravy).
2. Cut the
For the bubble and squeak boil
For the gravy:
In a heavy-bottomed
ow you like it.
For the gravy, leave the skillet as
ntil ready to roast.
For the gravy, tip the stock into
FOR THE KOFTA:
Soak and
lastic wrap and refrigerate it for about 24 hours prior to
il till golden brown.
For the gravy:
Chop the onion
his is a basic recipe to making gravy for any type of oven
he pan and simmer, uncovered, for 2 hours. Stir every 15
Heat water for pasta to boil. Salt and
MY Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY. (STEP
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
l, season well and griddle for 3 minutes on each side
he oven at 300 degrees for an hour. Remove meatballs from
Wash, drain, and cut asparagus on bias.
Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings.
Proceed with directions for cream gravy.
As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago.
Serve for breakfast on biscuits.