|License to Cook Iowa Style|
|by Joan Liffring-Zug Bourret|
"License to Cook Iowa Style," in the popular recipe-card file size, stocking stuffer format, is filled with recipes and notes about the best of Iowa.
Results 1 - 10 of 78 for home made country gravy
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This southern favorite ... for this wonderful gravy. (Keep meats ... *Skillet drippings: from pork chops, 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.
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. ...
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 ...
Country Ham is a ... form in the gravy on the plate. ... over very low heat for 5 to 10 minutes. Serve ham and red-eye gravy together. 8 to 10 servings.
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 ...
Combine flour and ... and milk into drippings in skillet; bring to boil, stirring. Remove from heat. Serve steaks accompanied by gravy. Makes 4 servings.
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.
Salt, pepper and flour 8 pieces cubed steak. Brown in hot fat. Place in 9"x13" glass baking dish. Mix 1/4 cup remaining drippings from frying pan, 2 ...
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 ...
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