Grandmas Country Breakfast Gravy Recipes

COUNTRY GRAVY

Steps:

• After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
• Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.

GRANDMA'S COUNTRY BREAKFAST GRAVY

Steps:

• Pour the Evaporated Milk, water and 2 cups of the whole milk into a large bowl; set aside.
• Heat meat drippings/grease until hot, but not smoking. Slowly stir in the flour a small amount at at time until thoroughly incorporated and no lumps remain - (use a large, long-handled stainless steel cooking SPOON to stir the mixture with). Cook over medium-heat for a few minutes, stirring as needed to keep from burning on bottom. The texture should be a medium-thin paste in thickness; add a bit more flour, or melted grease, if needed, until proper thickness is attained. Cook and stir a few minutes until the rue begins to turn a LIGHT tan color.
• Pour the cream mixture into the rue, and, using a large WHISK, quickly stir until all the ingredients are blended and no lumps remain. Stir in the salt and pepper.
• Cook over medium-high heat, stirring often with the stainless steel SPOON, until desired thickness is reached. You may need to add the remaining 1 cup of whole milk it it gets too thick. (Rembember, the gravy will continue to thicken a slight bit as it cools.) Remove from heat; place a piece of plastic wrap directly on top of the gravy surface to keep a skin from forming if not serving immediately.
• Note: You may stir in some breakfast sausage, (I use Jimmy Dean Original), that has been cooked and crumbled if desired. Just add this at the very end right before you remove the pan from the heat.

DOWN-HOME COUNTRY BREAKFAST GRAVY

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Add flour to the bacon grease and stir until a paste forms. Cook and stir until lightly browned, about 2 minutes. Gradually add evaporated milk and milk, stirring frequently. Add butter, sugar, pepper, and salt; continue to cook until thickened, about 5 minutes. Stir in crumbled bacon and serve.

GRANDMAS COUNTRY SAUSAGE GRAVY N BISCUITS BY FREDA

Steps:

• Make Bisicuits below before making gravy.
• GRAVY: Brown sausage, Drain, Reserving 2-3 Tbs grease; set sausage aside.
• Stir flour into pan with the 2 tbs grease, gradually add milk. Stir. Stir over Medium heat until gravy thickens. add salt and pepper, and the sausage, stir and serve over biscuits below.
• BISCUITS: Sift and Mix all dry ingredients in bowl. with fork cut in 1/3Cup shortening, until mix resembles coarse crumbs.
• ADD: milk, mix until soft dough forms a ball. Turn out on light floured surface. Knead Gently for 1 min.
• Roll into 1/2-3/4 inch thickness. Cut with 2inch round cutter. Melt 2 TBS shortening, and pour into baking pan, Place Biscuits in pan, turning so each biscuit gets greased in melted shortening.
• BAKE: Biscuits, 450 degrees until golden brown, about 15 min. Makes 12-15 Biscuits
• TO SERVE: Pour Sausage Gravy over Biscuits split in 1/2. Enjoy your Country Breakfast. Add an egg & Hashbrowns or Grits, and that is a down home country Breakfast to enjoy.

GRANDMA'S BREAKFAST CASSEROLE

Steps:

• Prepare 9" quiche dish or pie plate by spraying with non-stick cooking spray.
• Layer the onions, ham, and tomatoes into pie pan.
• Mix together the eggs, milk, oregano, and Bisquick.
• Pour on top of layered mixture.
• Top with cheese.
• May be refrigerated overnight at this point.
• Bake at 350F degrees for 45 minutes.
• Preheat oven to 350°.