I have just returned home from a delightful trip to Amish country in
Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
Dutch food.

One of the best meals was a simple hot turkey sandwich, with gravy.
The gravy seemed fairly traditional or usual for that kind of meal,
but was more "golden" yellow than I've seen in the past. What do you
guys think may have been the ingredient to make that so? I wondered
if a bit of tumeric had been added, but also wonder if there are other
possibilities.

Myrl Jeffcoat