Recipe - Bake-A-Roux

8 cup Allpurpose flour
4 cup Cooking oil

Mix flour and oil together in a heavy ovenproof container. Place on center
shelf in preheated 400ø oven. Bake at this temperature for 1One half to 2
hours. Set timer, and stir roux every 15 minutes. Roux should be a caramel
color when done. Remove from oven, cool, transfer to containers with
tightfitting lids and store in refrigerator until need ed. Roux may also
be frozen. Yield: enough roux for 4 to 6 pots of gumbo.

MAKES 1 RECIPE, ENOUGH FOR 46

POTS OF GUMBO!

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.