"Myrl Jeffcoat" > wrote in message
...
>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

I'm guessing butter, and plenty of it. Somehow I can't see turmeric being
used in Pennsylvania Dutch kitchens!

And oh, those wonderful hot turkey/chicken and gravy sandwiches of bygone
days ...

Felice