On Wed, 18 May 2005, jmcquown wrote:

> Gal Called Jani wrote:
> > One time on Usenet, (Gal Called Jani)
> > said:
> >> One time on Usenet, "Elaine Parrish" > wrote:
> >>
> >>> with sawmill gravy
> >>
> >> What is sawmill gravy?
> >
> > Well, I've never been known for patience, so I Googled it:
> >
> > http://www.recipezaar.com/118153
> >
> > Sawmill Gravy #118153
> > From Southern Living this homestyle gravy is good stuff!
> >
> > 1/2 lb pork sausage
> > 1/4 cup butter
> > 1/3 cup all-purpose flour
> > 3 1/4 cups milk
> > 1/2 teaspoon salt
> > 3/4 teaspoon black pepper
> > 1/8 teaspoon dried Italian seasoning (optional)
> >
> (snippage)
> > Okay, it's sausage gravy, which I love...
>
> Yeah, and skip the Italian seasoning! Sheesh, who decided to put *that* in
> there?
>
> Jill
>
>
>

Ain't that just the truth! Italian seasoning, indeed! And what is this
about "remove sausage and WIPE PAN"???? That's just plain wrong! Why, it
is sacriledge!!!! If you can fry sausage and "just wipe the pan",
you got some rotten-ass sausage! There should be 2 inches of
heaven ...er, uh, drippins in that pan. Butter?? are they making gravy or
white sauce??

Uh, oh, sounds like there's Yankees in them thar Southern Living pages.
Git the shotgun!



Elaine, too