aste.
To make the gravy: In a large skillet over
eep warm.
For the Red-Eye Gravy, stir the 2 tablespoons brown
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.
efore slicing.
For the red onion gravy, heat pan juices in
Keep warm.
To make gravy:.
Combine minced chili pepper
orm eyes. Use the 2 red bell pepper strips to make
BS drippings, and scrapings.
GRAVY:
Add 4 tablespoons flour
inutes a pound.
Red Wine Gravy.
Remove cooked roast from
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
inute stirring occasionally. As the gravy cools it will thicken so
inutes.
To make the gravy, skim the fat from the
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.
awry's Seasoning Salt and Paula Deen's House Seasoning.
If
Preheat grill. Combine all ingredients, except House Seasoning and honey, in a large stock pot and bring to a low boil. Add turkey legs and boil for 30 minutes or until turkey legs register 165 degrees F. Put turkey legs on the grill, season with Paula Deen's House Seasoning and brush with honey. Grill over medium heat about 15 minutes, rotating occasionally as needed. The turkey legs should be crispy and golden brown when done.
NOTE: Paula Deen's House Seasoning Mix is recipe #57340.
ixture for the Mushroom Giblet Gravy.
Pour stuffing into a
bsps milk.
1 drop red food coloring.
In a
Bring stock and giblets to a boil.
Add bouillon and reserved stuffing mixture.
Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
Meanwhile, saute mushrooms until browned in butter.
Add mushrooms to gravy with egg.
Salt and pepper, to taste.
kin left on for this recipe.
Put ziploc in refrigerator