1. Heat oil to 200° or until it crackles.
Salt - to Taste
1. Bring above three ingredients to a rolling boil. Turn heat off. Leave covered for 20 minutes. Makes 5-6 cups.
1. Saute vegetables, and margarine until vegetables are semi-translucent
2. Add hot water.
3. Add byron’s seasoning and bring to a boil.
4. Add roux, boil until completely dissolved (more or less roux can be added to get desired thickness).
5. Allow to simmer for 2-4 hours.
You can send a story to multiple email addresses by separating the email addresses with a semicolon (;)
This station will not store your email address or your recipient's email address or use them in any way.
