inute stirring occasionally. As the gravy cools it will thicken so
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
abbage rolls and to make gravy (recipe included) and soup.
FOR
t.
For the Debris Gravy:
Mix the flour, water
Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.
Preheat oven to 350\u00b0.
Cut each biscuit into half.
In saucepan, put chicken or turkey, gravy, beans, seasoning and pepper.
Cook and stir until bubbly.
This can be baked in a casserole or individual baking cups.
Spoon into dishes and top with three biscuit pieces on each casserole.
Bake 15 to 18 minutes until biscuits are golden.
This is a fun recipe for kids to do.
his is a basic recipe to making gravy for any type of
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
br>For the Red-Eye Gravy, stir the 2 tablespoons brown
lour the outside of the biscuit.
Place the ball of
Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY
Cook sausage until no longer pink. Do Not Drain.
Stir in butter until melted.
Sprinkle with flour.
Gradually add milk. Mix well.
Add salt, pepper, and hot sauce.
Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Serve over your favorite homemade or refrigerated biscuits.
I sometimes serve the sausage gravy over leftover potatoes from the previous night's dinner that I have fried up.
Recipe says serves 4, I find we rarely get more than 2 servings, so I often will double this.
iscard grease. Scatter sausage over biscuit layer and top with 1
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
or smear with butter). Cut biscuit dough into 1\" pieces and
o taste. Then add some gravy evenly over it all. Repeat
immer, and cook until the gravy has thickened, about 15 minutes
50.
Prepare Stuffing, any recipe will do. I like Stovetop
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).