Recipe: Sundial Restaurant Country Gravy

SUNDIAL RESTAURANT COUNTRY GRAVY

"Lenora (Hof) Gerber of Riverbank used to go to the now-closed Sundial Restaurant in Modesto when she was young. She loved the pan-fried chicken and the gravy that was served with it. It was creamy and contained ham. She was hoping someone had the recipe.

Patti Showalter of Turlock shares the original recipe, which she received 23 years ago from Loretta, a waitress who worked at the Sundial for 27 years."

1 stick (1/2 cup) butter
1/4 to 1/2 diced white onion
4 tablespoons flour
4 green onions, sliced
1 cup diced ham
1/4 to 1/2 teaspoon (no more) chicken-based season stock (not bouillon)
3 cups half-and-half
Salt and pepper and Accent (MSG), to taste

In a skillet over medium heat, melt butter. Add onion and brown.

Add flour to onion mixture and brown. Stir in green onion, ham, chicken base and half-and-half. Reduce heat to medium-low. Continue stirring until thickened. Season with salt, pepper and Accent.

Serves 4 to 6
Source: Sacramento Bee, May 2006