Quoting Bill Swisher to Jim Weller <=-

Flour porridge sounds gross to me!

Add some butter to saute the flour in, thin it down...and call
it gravy?

I also dislike overly thick, pasty gravy, preferring straight up pan
juices. Roslind differs on this account and we have to split roast
turkey drippings in two.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Baked Apple Sauce For Turkey
Categories: Lithuanian, Fruit, Sauces
Yield: 8 servings

8 Sour apples, peeled and
Thinly quartered
6 tb Butter
1/2 ts Ground cinnamon
2 tb Sugar

Melt butter in a heavy bottomed skillet, add apples, bake on low
heat until apples are soft. Sprinkle with sugar and cinnamon, bake
for 10-15 minutes. This is served with chicken, turkey and veal
dishes.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... I have memorised all the digits of Pi. I'll work on their order next.

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