COUNTY TOMATO GRAVY 1/2 c. Crisco cream shortening 1 c. all purpose flour (as needed) Salt & pepper to taste 1 c. water (or as much as needed) 1 sm. can tomatoes, crushed
In black iron skillet heat the shortening, add most of the flour and allow to get dark brown; stir constantly. Do not burn. Add water to make roux and salt and pepper to taste. Add 1 small can crushed tomatoes to roux and allow to simmer about 15 to 20 minutes. Great as a sauce on hot biscuits or meatloaf.
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