Velvet Gravy

2 Tbsp. oleo
3 Tbsp. flour
2 c. milk
2 egg yolks
white pepper
salt
pinch of tarragon
dry chives or file

In small saucepan, melt butter and combine flour at low heat. Cook for 2 minutes. Be careful not to discolor. Add milk slowly; stir until combined well and simmer until thickened, stirring occasionally. In separate bowl, beat eggs with wire whisk. Dribble half of gravy over eggs while beating vigorously, then add other half of gravy; whisk until smooth. Pour back into pan and cook on low heat. Add salt and pepper to taste. Tarragon, chives are optional but if used should be added now. Good with steamed vegetables or serve on biscuits.

Jeff Edwards
Lovis' Son

Salad Dressing

1 large onion
2 c. salad oil
1 Tbsp. paprika
1 tsp. mustard
1 c. vinegar
2 c. sugar
1 tsp. salt

Mix in blender. It's so good!!!!

Mary Edith (Hart) Zimmerman

Poppy Seed Dressing

Good for fresh fruits

1/4 c. honey
1 tsp. dry mustard
1 tsp. grated lemon peel
1/2 tsp. salt
1 tsp. paprika
6 Tbsp. lemon juice
1 c. salad oil

Use a blender to mix. Blend honey, mustard, lemon peel, salt, paprika and lemon juice on high speed, then add salad oil.. Mix until thick, like heavy syrup. Stir in 1 tablespoon poppy seed; store covered. chill several hours before using. Will keep several days. Makes 1 1/2 cups. Mmmmm good.

Mary Edith (Hart) Zimmerman