Well Hawk, I'll go have a look but I haven't been around for a few days and missed it......as I almost did here!

For us, having a visit from 'Fox and Amy is always a joy. Mary brought me a great gift.....a storyteller from Minnesota who is just great. Well, not him, but a recording of him........Anyway....Karen and I as before enjoyed the company.   I've said before on here just how taken we are with Amy and again this time she didn't disappoint!   Very neat and and very cool young woman.   She made sure before she left that she shared some love-time with every cat in the house as well as our goober-like dog. Both Mary and Amy are damn fine huggers which means a lot!

Mary brought that damn chocolate zuch bread and I mean it was rich. I see she posted a thread which I'll have to post to as well. AS far as the Kentucky Hot Brown, I ate it in at least a hundred or more restaurants and diners with all sorts of variations. Yeah....its rich and not really too heart healthy but it ain't like you eat the damn stuff every day. I took what I liked from many of the variants and my recipe goes like this:


SPAW'S KENTUCKY HOT BROWN

---You will need enough turkey for eight 2-layer sandwiches, preferably sliced white, although dark slices work well too....a matter of taste.

---Start by cooking one pound of bacon in a skillet. Cook soft and don't overcook as you will be baking it later. You need at least 20 strips of bacon

---While the bacon is frying, toast 24 slices of good bread. Use good bread, sourdough is excellent.

---Set aside the bacon strips and now lightly brown the turkey in the bacon grease. Just a bit on the crispy side.

---Set aside the browned turkey and use an appropriate amount of flour, salt, and water to make the grease into a thick gravy. Add a tablespoon of Worcestershire Sauce and a tablespoon of Cayenne Pepper Sauce. Add black pepper and garlic powder to taste, about a teaspoon each. Salt to taste.

---As the gravy cooks, add one package of frozen peas.


YOU ARE NOW READY TO ASSEMBLE

---You will need at least 4 cups of a sharp cheddar, shredded. Or use half swiss and half cheddar. Also cut your bacon strips in half to divide them up.

---Put a thin layer of the gravy on the bottom of the pan.

---Arrange eight slices of toasted bread on the bottom of the pan.

---Now put a bit of gravy on each slice of bread, then sliced turkey on this first layer, followed by a layer of cheese, bacon strips on each sandwich, then a layer of gravy.

---Put the second slice of bread on each sandwich and repeat what you did on the first layer.....a bit of gravy, turkey slices, cheese, bacon strips, gravy ... and then top with the final slices of bread.

---Cover the top slice of bread with gravy, bacon slices, and then a layer of cheese.

---Bake at 375 for about a half hour and then let stand for at least 15 minutes before serving.


SERVE AND EAT !!!!!!!

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The above can also be done in a single layer sandwich to save a bit on the fats and calories because you use less ingredients. That's what we did when Hollowfox was here and I don't think it lost much in the taste. Tomato is only good on these if they are "home grown" and in season. Thus we rarely have tomato on our hot brown....LOL


Spaw