1/4 cup bacon drippings, extra virgin olive oil, or canola oil...whatever kind you like
3 tablespoons all-purpose flour
2 cups water
15 oz can of stewed tomatoes (I cut up 16 oz of fresh tomatoes)
salt and ground black pepper to taste
1.Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomatoes. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper. Serve over hot biscuits. Yum Yum!
Since I moved to Rock Mills and live around some crazy cooking women...I have taken a shine to cooking once again. I have enjoyed the summer and the fresh veggies and cooking. It has been great fun creating in the kitchen. I am not a Cordon Bleu Chef...but I can hold my own in a kitchen....when I want to be there. I am already planning my menu for my Christmas Open House. I cannot wait to have one at the Parsonage. It is going to be great fun. I won't be going as all out as Amanda does for her Open House every year...but I will have some really good treats to be sampled. If they are as good as I think they are going to be I will share the recipes with you. I am using some of Amanda's recipes too. She always does a cook book for whatever she has cooked that year....so I am going to use some of the recipes that I love the best....oh yes...there will be orange balls on the list. They are awesome. I don't know where she got that recipe...but I am so glad she did. I am doing Time for Children at church in the morning...so I have to work on my thoughts. Have a great Saturday night...and blessed Sunday.