Image by b.roveran via Flickr

This is my dad’s winter lunch recipe.  He has farmed since 1962.  He is still farming today.  He used to fix this for us.  Those were good times and a few good memories. . .

COUNTRY FARM LUNCH

This makes enough for four people. 

12” skillet                   2T butter                    4T flour                      1 1/2C milk                salt

Some water                leftover meat             wire whisk                 scraper                       pepper

Leftover mashed potatoes                           8 slices bread            Kitchen Bouquet

            Melt the butter in the skillet on medium heat, add the flour and stir until well mixed.  Turn the heat down a notch and add the milk.  Whisk the milk in quickly until it begins to bubble.  Add some water until the gravy becomes the desired consistency.   Cube the meat and add to the gravy.  Scrape the sides and bottom of the pan.  Simmer on low scraping the pan often to prevent lumps from forming.   Heat the mashed potatoes in the microwave until well warmed.  Toast the bread and place on four plates.  Add a bit of gravy on the toast, spoon on some mashed potatoes, spoon on some meat and gravy, and top with another slice of toast.  Serve with knife and fork.  The best way to eat this is to cut it in squares.  Bon Appetite!

Palestrya – 02/10/11