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Posted on 10/9/12 at 11:09 am to Count Chocula
Make a little roux, except stop it way short of what you would use for gumbo. Get it to about the color of peanut butter. Get your liquid up to a boil and whisk in the roux a little at at a time until it's the right consistency. Way better than straight flour.
Posted on 10/9/12 at 11:31 am to Count Chocula
quote:
Was there ever a doubt?
I've never bought a bottle of the stuff but I do recall my mom having it in the pantry. I can't remember how she used it. Mom's signature dish was a liver cheese sammich on white bread and I know it wasn't on that.
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