1 teaspoon salt
2½ cups Idaho potato flakes
¾ cup milk
Gravy
1½ tablespoons melted shortening
3 tablespoons bread flour
2 tablespoons all-purpose flour
1 (10-ounce) can condensed chicken stock
1 (10-ounce) can-full of water
¼ teaspoon salt
1/8 teaspoon Accent seasoning
1/8 teaspoon ground black pepper
2 chicken bouillon cubes
1 (10-ounce) jar Franco-American beef gravy
Pinch ground sage
1. Heat the water for the potatoes. Add the butter and margarine.
2. Add the salt and cook for 2 minutes. Add the potato flakes and mix till it looks like regular
potatoes. Add milk to get the proper consistency.
3. For the gravy, prepare a roux with the shortening and 1½ tablespoons bread flour. Cook
this over low heat for about 5 minutes until the roux browns in color to resemble a nice
milk chocolate color.
4. Once the mixture turns brown, remove it from the heat and add the remaining flour, then
slowly add the liquids and other ingredients so no lumps form.
5. Bring to a boil and boil for 2 minutes. Reduce the heat and allow the mixture to thicken.
Serve gravy over mashed potatoes.KFC
Colonel Sanders founded Kentucky Fried Chicken in 1952 with his secret recipe of 11 herbs and
spices used to flavor the fried chicken. Under pressure from a lawsuit, the company stopped using
trans fats in the cooking oil and now offers lower-calorie grilled chicken.