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| Grandmother and Granny both made awesome gravy and biscuits... I was raised on this... and stayed thin as a rail till I moved away and started eating all that store bought junk ...... |
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self-rising flour |
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milk or cream (evaporated milk is ok) |
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meat drippings (bacon, sausage, pork chops or fried chicken etc..) |
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if not enough use butter to add more drippings |
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salt and peppet to taste |
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| Melt drippings and add flour over med high heat until flour moves on its own but does not totally cover bottom of pan when moved. This is your rue... all gravy are made with a rue! Keep moving rue around adding salt and pepper while browning... Grandmother and I both liked to brown it till it began to smoke slightly... not smoking due to burning but breaking down... keep it moving evenly and do not allow heat to be so high that it darkens more than 3 shades to the main rue at each pan scraping... as you do it you will understand if you have not seen me make this... when the rue is nice and even colored and dark and pan begins to smoke add milk a little at a time to turn to gravy from rue... (if you have not done this a lot please remove pan from heat and add slowly ) use a whisk to break up the thickness quickly so you can see if you need more milk... bring to a boil whisking continually... adding milk until loose enough to see all lumps are gone.... once it boils add more milk if needed or boil till it thickens back up.... don't panic you can thicken or thin the gravy over and over and it will only get better... practice will have it perfect the first time! |
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| Servings: 1 |
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| Cooking Tips |
| Serve over hot biscuits with sausage, scrambled eggs and sour kraut (home made of course) |
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| Recipe Source |
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Source: Paula ARG Kernachan
Ok so this is the best way to tell ya how to do this.... its just one of those things easy as pie if you watch someone do it first.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |