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Country Kitchen
July 1, 2009 Previous Recipe | Next Recipe
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RED-EYED GRAVY AND HAM
BACON AND EGG CASSEROLE
SOUTHERN BARBECUE SAUCE
TANGY SPARERIBS
POTATO & SAUSAGE FAVORITE
PORK PEANUT KABOBS
LA (LOWER ALABAMA) JAMBALAYA
CROCK-POT PULLED PORK
BRATWURST MEAL
RED-EYED GRAVY AND HAM

Sliced country ham
Oil
6 tablespoons brewed black coffee
Salt and pepper

Fry ham in skillet with enough oil to prevent sticking. When ham is cooked to desired browning, place on paper towels to drain. Remove skillet from cook top and quickly pour off excess grease. Blend coffee (morning coffee is fine) and a little water in a small bowl.
Place the frying pan back on the cook top at low to medium heat, then pour the coffee mixture back into the frying pan. Gravy will froth to a boil; keep stirring for 2 to 3 minutes. Add salt and pepper to taste before serving. Serve gravy and ham with biscuits.





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