Gail T., who grew up in the South, brought this magnificent dish to our '97 holiday buffet. It is well worth the effort if you want to impress. Combine all ingredients in large bowl, then pack lightly into mold, smoothing top. Cover with foil, set aside until ready to use or refrigerate overnight. Remove foil before serving.
Place serving plate upside down on top of mold, invert the whole unit, shake, remove mold pan.
In a small bowl combine salt, red and black peppers, basil and thyme. In a microwave safe container, mix oil and flour. Cook on high power 4 minutes, then stir. Depending on oven, continue to cook roux at high power at one minute intervals, stirring between each. Must watch carefully so roux will not burn.