- 1. ROUX FOR GRAVIES AND SAUCES
- Melt butter, bacon drippings or shortening in skillet. Add flour and stir constantly on medium fire until dark brown (careful not to burn). Add ...
Ingredients: 2 (flour ...)
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- 2. CRAWFISH ETOUFFEE
- Melt butter in deep, heavy frying pan. Do not use black iron pot; it will discolor the crawfish. Add onion, celery, black pepper, and seasonings. ...
Ingredients: 13 (broth .. ground .. leaf .. paprika .. soup .. thyme ...)
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- 3. SWEDISH MEAT BALLS
- Mix all ingredients well. Use scoop #16 and brown on large 18 x 26 inch trays. Lift into deeper pans and cover with very brown gravy. Cover and bake ...
Ingredients: 16 (allspice .. base .. crumbs .. eggs .. milk .. nutmeg ...)
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- 4. CROWN ROAST OF LAMB SERVED WITH PAN GRAVY
- 1. Preheat oven to 450 degrees. 2. Sprinkle roast inside and out with salt, pepper, garlic powder and onion powder. 3. Insert a meat thermometer into ...
Ingredients: 13 (bouillon .. flour .. oil .. roast .. salt .. sm. ...)
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- 5. TURNIP STEW
- Peel and cut up turnip roots in large cubes. Cut up pork chops and place in large pot with roots with enough water to cover roots and chops. Make ...
Ingredients: 10 (chops .. flour .. garlic .. leaves .. oil .. onion ...)
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- 6. YANKEE POT ROAST
- Heat a large Dutch oven, about 6-7 quarts and brown the salt pork. Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the ...
Ingredients: 13 (dice .. flour .. half .. leaf .. leaves .. parsley ...)
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- 7. CHICKEN SPAGHETTI
- Put 1/2 cup oil in a large, heavy Dutch oven or pot. Salt and pepper the chicken then add chicken to large pot. Cook over medium heat until chicken ...
Ingredients: 7 (flour .. oil .. pieces ...)
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- 8. CRAWFISH OR SHRIMP ETOUFFEE
- Cut up all seasonings before you start as the roux takes all your attention. In a heavy 5 quart pot, melt butter then add flour and mix thoroughly. ...
Ingredients: 15 (celery .. fat .. flour .. juice .. onion .. parsley ...)
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- 9. HUNGARIAN VEGETABLES
- All these recipes come from Marilyn's mother. Sweet Carrots: This was always served on Rosh Hashanah, Yom Kippur and Pesach. Grate carrots. Put a ...
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- 10. TOMATO GRAVY
- Fry bacon until crisp. Remove and reserve. Add sufficient flour to make a roux. Stir flour in the bacon grease until the roux becomes golden tan in ...
Ingredients: 5 (flour .. milk .. soda .. tomatoes ...)
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