White : White dry beans just washed
Whole : Whole fried potatoes
Meat : Meat fried
Whole : Whole eggs
Rice : Rice fried
1 : Head round celery
Water : Water to cover
Salt : Salt
Pepper : Pepper
1 : Chicken breast; (2 halves),
-ground : -ground
2 : Garlic cloves; sliced
4 : ts Olive oil
2 : Sprigs Parsley; Italian,
-coarsely : -coarsely chopped
1 : Egg; slightly beaten
2 : tb Matza meal*
1 : c Warm water
8 : c Chicken Broth; salted
2 : lb Spinach; cooked and slightly
-drained : -drained
Freshly : Freshly ground black pepper
4 : Matzot; regular, broken into
-large : -large pieces
1 : ds Nutmeg
2 : 1/ lb Lamb; breast or rib chops
2 : lb Smoked ham; in 1/ inch dice
1 : lb Bulk sausage (Bob Evans)
1 : Onion; chopped finely
1 : c Milk
1 : c Bread crumbs
2 : Eggs; beaten
0: In a saucepan, fry sausage patties, drain and keep warm
1: [I prefer to use my 3-qt saute pan
2: ] Pour off all but two tablespoons grease
3: Blend in flour and brown, stirring constantly
4: [I don't like to let the roux get much past the yellow-gold stage
5: ] Gradually add milk or water, mixing well
6: [I prefer milk
7: ] Bring to a boil, reduce heat and simmer
8: Crumble sausage patties and add to gravy along with salt and pepper
9: Simmer two minutes
10: Serve over hot open-faced biscuits
11: