|Rodale's Basic Natural Foods Cookbook|
|by Charles Gerras|
This new encyclopedic cooking reference gives readers up-to-the-minute information on nutrition and exciting, delicious, healthful recipes.
Results 1 - 10 of 78 for country gravy from
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This southern favorite ... for this wonderful gravy. (Keep meats ... oil is leftover from the meat, add ... fried chicken, bacon, chicken fried steak, etc.
Beat egg and ... To make pan gravy: Pour off ... Continue cooking and stirring until gravy thickens and bubbles 1 minute. If gravy is too thick, add more milk.
Trim all fat off. Beat with meat mallet. Sprinkle with salt and pepper. Dip into egg, then into crushed corn flakes mixed with chili powder. Heat oil ...
Salt, pepper and ... cup remaining drippings from frying pan, 2 ... steak and place in oven to bake. Cover with foil and bake for 1 hour at 350 degrees.
Combine flour and ... and milk into drippings in skillet; bring to boil, stirring. Remove from heat. Serve steaks accompanied by gravy. Makes 4 servings.
Pound the steak with a meat mallet and cut into 1-inch squares. Combine the salt, pepper and flour and dip the meat into the flour mixture until well ...
Mix salt, pepper, chili powder and corn flakes together and set aside. Beat egg with water. Dip round steak into egg mixture and roll in corn flake ...
Season and flour ... on both sides. Drian on paper towels and place in 9 x 13 inch pan. Gravy: Mix and pour over steak. Bake at 300 degrees for 1-2 hours.
Country Ham is a ... "red-eye" supposedly comes from the little red ... form in the gravy on the plate. ... and red-eye gravy together. 8 to 10 servings.
If necessary pound steak to 1/4 inch thick between 2 sheets of plastic wrap. Combine flour and pepper in shallow dish. Pour buttermilk into 2nd dish. ...
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