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Gerald Murphy’s Recipes

GRANDMOM MURPHY'S COUNTRY BISCUITS
(There are two secrets to making these biscuits. First, use a good brand of SELF RISING flour. Second, use BUTTERMILK.)






Ingredients:

2 cups SELF RISING flour
1¼ quarter cup BUTTERMILK
¼ cup vegetable oil (do not use olive oil)

Method:

  1. Pour flour in a mixing bowl forming a depression in the center.

  2. Add buttermilk and oil and mix until the flour is an even dough. (The dough is just right when you can pick up a serving spoonful and it all holds together. This comes with experience. You can adjust with more flour or milk to get the right consistency.)

  3. Drop spoonfuls onto a baking pan or cast iron skillet (greased with more oil). The dough biscuits should be placed slightly apart with the edges not touching. They will rise and go together as they bake.

  4. Bake in a 450 degree oven for approximately 20 minutes. They are done when they get light brown (barely brown) on the top. If you like them browner, put the oven on broil for a minute or so right at the end of the baking time. Don't over bake!

  5. Serve with butter, favorite jam, syrup or honey, or tomato gravy. This will make about 7 or 8 biscuits.

WALTON CO. TOMATO GRAVY
(Recipe makes enough gravy for above biscuits. Also delicious served over rice - Joe Duff's favorite.) They only secret to making tomato gravy is using bacon/sausage drippings and knowing how to make gravy to start with. You just make your gravy and use a can of tomatoes as most of the required liquid.




Ingredients:

¼ to a third cup of oil, bacon, or sausage drippings
¼ cup of flour
1 regular size can of diced tomatoes
½ cup hot water
Salt and pepper to taste

Method:

  1. Pour the oil, bacon or sausage drippings into a cast iron skillet. (Recipe makes makes approximately one quart so your container should be large enough to hold and stir that amount.) If you use oil, the gravy can be improved by later adding one third pound of cooked ground sausage.
  2. Heat until oil/drippings are fairly hot and add the flour.
  3. Stir the flour into the liquid (stir constantly or it will burn)
  4. Cook until everything is a smooth consistency (about like medium cream) and it is a light to medium brown color-takes 3 to 5 minutes.
  5. Immediately add diced tomatoes and the HOT water and continue to stir.
  6. The gravy is done when the consistency returns to the medium cream stage. (It will get too thick VERY rapidly if you don't add enough liquid, that is, tomatoes and water, so add additional hot water if necessary.)
  7. Salt and pepper to taste (this step is important--don't skip either) and spoon liberally over biscuits or rice.