On Wed, 14 May 2008 09:47:05 -0400, "Felice" >
wrote:

>
>"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!
>

or curry either. but maybe the amish are hip now.

your pal,
blake