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Gravy for Fried Meats (White) Recipe

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This recipe for Gravy for Fried Meats (White), by , is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Bortner
Added: Monday, July 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
pan drippings - add fat if not enough
flour (should about equal the fat)
milk - can use any kind, option to mix with potato water (amount depends on how thick you like your gravy)
salt & pepper

Directions:
Directions:
In pan drippings from fried chicken or meat Add enough flour (can be mixed with salt/pepper) to pan drippings to thicken and bubble flour must all be incorporated (if flour is not incorporated to pan drippings or shortening, it will not mix in will be just a lump of flour) into the shortening/pan drippings. (If there is not much liquid or oil/shortening left from frying meat, add a couple tablespoons or so of shortening. Melt.) When bubbling, add milk, (can also add some liquid from potatoes makes it healthy with the vitamins from the potatoes and a little less calories but also need to use some milk I use skim) slowly, continue bubbling and adding milk/salt/pepper till desired consistency and flavor.

 

 

 

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