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Cannonballs: Heather & Eric
Recipe:
http://www.soyummyblog.com/single-post/2017/06/06/Gravy-Bombs
Ingredients
- 1/2 cup Grated Cheese
- 3 strips Chopped Bacon
- 3 tbsp Salt
- 3 tbsp Pepper
- 3 tbsp Butter
- 2 cups Gravy
- Parsley
- 3 Eggs
- 1 cup Flour
Directions
- Pour gravy into ice cube trays, sprinkle with parsley.
- Freeze until solid.
- Mix cheese, bacon, salt, pepper and butter into the mashed potatoes.
- Place frozen gravy cube into mash potato and form a ball.
- Dip the ball in flour, then egg, then breadcrumbs and fry at 350F until golden brown. Serve.
Ingredients
2
lb medium russet potatoes, peeled
1/3
to 1/2 cup milk
1/4
cup butter or margarine, softened
1/2
teaspoon salt
Dash of pepper
Steps
- 1Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
- 2Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- 3Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.
https://www.bettycrocker.com/recipes/no-drippings-gravy/574d05f8-d4dd-4db3-8a81-fa473da1b077
Ingredients
2
cups Progresso™ chicken broth (from 32-oz carton) or homemade turkey broth
2
teaspoons chicken bouillon granules
Dash of pepper
1/4
cup Gold Medal™ all-purpose flour
Browning sauce, if desired
1. In a 1-qt heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
2. In a small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.
1. In a 1-qt heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
2. In a small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.
