| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces, Texas cooki |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Meat grease* |
| 1 1/2 |
c |
Flour |
|
|
Garlic salt |
|
|
Pepper |
| 1 |
|
8 oz can evaporated milk |
| 1 |
c |
Water |
INSTRUCTIONS
* Chicken fried pour-off with goodies left in is best.
Heat grease until smokey hot, stirring constantly, and add enough flour
until heavy. Add garlic salt and pepper to taste (sparingly). Brown sauce
then turn to lower heat and add evaporated milk and water, continuing to
stir constantly to get rid of the lumps.
Cook to desired thickness.
Posted to EAT-L Digest 28 Aug 96
Date: Thu, 29 Aug 1996 15:56:35 -0400
From: Garry Howard <g.howard@IX.NETCOM.COM>
NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
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