Red Eyed Gravy

 Hortense  posted 04-23-98

you should have the real home cured country ham, fry the ham until it is 
well done...remove from pan leaving the drippings. 

I think it would be best to use the 2% milk without the water.   

Stir the milk into the drippings until pipping hot. 

Scrape them up good, add your milk, according to how much drippings you have, about 2 cups.
Add some salt & pepper and stir well.

Home cured ham is the best. 

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