Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!usc!wuarchive!sdd.hp.com!elroy.jpl.nasa.gov!ncar!news.miami.edu!mthvax!recipes
From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.recipes
Subject: PORK: Red-Eye Gravy
Summary: orig. subject: Re: REQUEST: Red Eye Gravy
Keywords: recipe PORK
Message-ID: <1991May13.154216.6407@mthvax.cs.miami.edu>
Date: 9 May 91 13:25:36 GMT
References: <1991May06.233557.8251@mthvax.cs.miami.edu> <1991May08.170904.29428@mthvax.cs.miami.edu>
Reply-To: riacmt@ubvmsa.cc.buffalo.edu
Followup-To: rec.food.cooking
Organization: University at Buffalo
Lines: 14
Approved: aem@mthvax.cs.miami.edu


Red-Eye Gravy is very easy to make:

 Red-Eye Gravy
 -------------

Fry a slice of good, heavily smoked country ham in your frying pan with
just the smallest bit of oil.  When done, remove the ham slice.  There
should be a "reddish-brown" substance "dried onto" the bottom of the
pan.  Deglaze the pan with a bit of water.  That's it, unless you want
it thickened with some flour or cornstarch....but I've never had it
that way.  Good on grits!

Carol