|Lee Bailey's Country Desserts|
|by Lee Bailey|
In his fifth book, Lee Bailey goes back to the delicious old-fashioned desserts he remembers from his childhood in Louisiana.
1 - 10 of 31 for gingersnap gravy
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Place the beef ... sprinkle in crushed gingersnaps and simmer, covered ... to the hot gravy. Arrange meat ... Makes 8 to 10 servings. Guten Appetit!!!!!
Brown pork chops on both sides in hot oil. Remove and drain on paper towel. Pour excess fat out of skillet. Add beef broth and onion to skillet. ...
Cook pork sausages ... 20 minutes. Add gingersnaps (broken up), small amount of salt and pepper, vinegar, and sugar. Cook slowly and stir about 10 minutes.
Thoroughly brown all ... briskly stir in gingersnaps (start with 8 to 10) until gravy is thickened. Add raisins. ... sliced pot roast and cooked noodles.
Rub meat with ... except fat and gingersnaps in saucepan. Bring ... and pepper. Reduce gravy slightly, stirring constantly ... potato dumplings or noodles.
Thoroughly rub meat ... warm while making Gingersnap Gravy. For 2 ... with potato dumplings or spaetsels, or potato pancakes. Also serve with red cabbage.
Roll roast in ... other ingredients, except gingersnaps, and simmer ... in crock-pot. Add gingersnaps to thicken gravy. Meat will shred it is so tender.
Put meat in ... pepper, allspice and Gravy Master. Cook over ... tender. Add crumbled gingersnaps 15-20 minutes before ... frequently after gingersnaps are added.
Combine 1/3 cup gravy with the next ... ingredients in bowl, mixing well. Pour over patties and potatoes. Bake covered for 20 minutes longer. Yields: 4 servings.
Cut meat into ... beef rolls to skillet; cover. Lower heat. Simmer 1 hour or until tender when pierced with a fork. Remove spice bag; stir in gingersnaps.
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