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
To make Sawmill Gravy, use bacon drippings or fried ham grease left in the skillet after frying the meat and taking it out.
Add flour to the hot grease and let it brown slightly.
Thin the mixture a little with water, then add milk and salt and pepper. Stir and cook until fairly thick.
etting.
To make the gravy, rinse the soaked cashews in
olden brown.
For the gravy, in a large skillet, cook
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
.S. 1. If the gravy is too thick, you can
his is a basic recipe to making gravy for any type of
Cook sausage in a cast iron skillet.
When done, remove sausage from pan and pour off all but 2 tablespoons of fat.
Whisk flour into the fat and cook over low heat for 5 minutes.
Remove pan from heat and whisk in milk a little at a time.
Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens.
(Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY
In a skillet, fry sausage patties.
Drain and keep warm.
Pour off all but 2 tablespoons grease.
Blend in flour and brown, stirring constantly.
Gradually add milk or water, mixing well. Bring to a boil; reduce heat and simmer.
Crumble sausage patties and add to gravy along with salt and pepper.
Simmer 2 minutes. Serve over hot, open-faced biscuits.
Add paste back into hot gravy. If you just put flour
Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
Add in salt and ground black pepper.
Serve ...
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
50.
Prepare Stuffing, any recipe will do. I like Stovetop
Wash, drain, and cut asparagus on bias.
Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings.
Proceed with directions for cream gravy.
As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago.
Serve for breakfast on biscuits.
est while you make the gravy.
In a