Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux may
alt, black pepper, paprika and white pepper and sprinkle on both
eep warm while making the gravy.
Pour 1/4 cup
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
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.
hould register 160 degrees for white meat and 175 degrees for
ith foil.
For the gravy, pour off all but 2
erve with delicious sour cream gravy.
SOUR CREAM GRAVY.
Please meat and
eep warm.
For the gravy:
Pour off all but
arm in the oven.
Gravy:
Carefully strain the hot
inutes.
Stir in whipping cream. Season with salt and pepper
aper towel.
for the gravy -.
brown onion in butter
enderized.
Dip in egg white and roll in crushed corn
alt, black pepper, paprika and white pepper and sprinkle on both
ot. Serve with cream gravy.
To make Cream Gravy, heat margarine in a
Empty frozen potatoes and 3 cans chicken broth into large pot.
Bring to a boil, then lower to medium heat.
In a small bowl, mix 1/2 cup of water and package of gravy.
Stir well-mixed gravy into potatoes and broth.
Add ham and peas.
Allow all ingredients to heat through, stirring often.
Salt& pepper to taste.
Dip into bowls and serve!
n paper towels, serve with cream gravy, mashed potatoes and biscuits.
abbage rolls and to make gravy (recipe included) and soup.
FOR