Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated 400° oven. Bake at this temperature for 1-1/2 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 tight-fitting 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 4-6

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.