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1993-01-18
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Digest: #126
Date: 13 May 91 20:31:12 GMT
From: cb14@prism.gatech.edu (Debbie Bragg)
Subject: MEAT: Red-Eye Gravy
I have just seen some recipes that called for flour in red eye gravy.
I have never heard of any one making red eye gravy using flour. The
way my family makes it is as follows:
drippings from 1 lb. sausage or ham (about 1/3 cup)
After drippings have cooled down for a couple of minutes, carefully
pour about 1 and 1/2 cups strong coffee into the frying pan and bring
to a rolling boil add a small amount of salt and black pepper. All
done! Serve with grits, scrambled eggs and hot biscuits.
Yum-yum!
Debbie