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Sausage Gravy I

Reviewed: Apr. 8, 2011
Sausage gravy is so simple... This recipe is with a little extra work. Brown the sausage, (really dark) If you can get a few hunks very dark, the better. If you have grease in the bottom of your skillet, do not add bacon grease. I use Oldhams sausage and it is very dry. Add flour and then cook and stir until the flour is turning just tan in color. In the mean time get the bowl you want to serve the gravy in and fill it almost full of milk. When the sausage is ready, turn up the heat and add milk. Stir constantly, until thick. Use a cold spoon and dip it into the gravy and taste it for thickness and spices.
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Country Fried Steak and Milk Gravy

Reviewed: Aug. 14, 2010
We call this "Chicken Fried Steak" here in Kansas City. With the mashed potatoes you will need a lot more gravy than called for. There is place here called Corner Cafe that has the best CFS I've ever eaten and I can't figure out what they do differently.
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Japanese Fruit Cake II

Reviewed: Jun. 30, 2010
If this is even close to the same cake my mother used to make, it last forever. I was married in 1960 and Mother made one for our get-together supper. I wrapped about a fourth of it up in foil and came back to Kansas City, (from Texas). We unloaded the car and I put the cake in the upper cabinet above the sink, and promptly forgot about it. A year later I found it and opened it up and it was just as tasty as it did a year earlier.
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Mark's English Sausage Rolls

Reviewed: Feb. 4, 2006
Just don't add onion to the recipe, it's to strong for breadfast
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Mom's Best Peanut Brittle

Reviewed: Oct. 18, 2004
I think the temp is too high, pulled mine at 280° and it still smells burnt......
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Savory Southwestern Crepes

Reviewed: Dec. 12, 2003
looks great, one question. Is line #3 the hollandaise sauce?
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11 users found this review helpful

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