Grandpa Gravy Recipes

GRANDPA'S TOMATO GRAVY

Grandpa's Tomato Gravy image

Handed down from my Grandpa who was born and reared in south Georgia. It is really a sauce (because there is no flour in it) but you can eat it for breakfast over biscuits, eat it at room temperature like a soup at lunch or the way we ate it at his house over rice with hoe cakes for dinner. It is simple to make but tastes so good. It keeps in the refrigerator for several days and I think it tastes better the next day.

Provided by Bud W

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 1h

Yield 10

Number Of Ingredients 7

Ingredients

8 slices bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 (28 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
1 teaspoon white sugar, or more to taste
½ teaspoon ground black pepper, or to taste
1 tablespoon butter

Steps:

Place the bacon in a Dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the diced tomatoes and tomato sauce to the pan. Season with sugar and black pepper. Simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. Stir in the butter just before serving.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 9.4 g, Cholesterol 18.3 mg, Fat 11.3 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 4.1 g, Sodium 649.6 mg, Sugar 6.5 g

GRANDMA HAWLEY'S TOMATO GRAVY

Grandma Hawley's Tomato Gravy image

Provided by Food Network

Time 2h30m

Yield 4 quarts

Number Of Ingredients 7

Ingredients

7 ounces bacon fat
4 1/2 ounces butter
5 1/3 pounds crushed tomatoes
Two 12-ounce cans evaporated milk
24 ounces whole milk
2 ounces all-purpose flour
Kosher salt and freshly ground black pepper

Steps:

Melt the bacon fat and butter in a medium saucepan over medium-high heat. When the bubbles subside, pour in the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours.
Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated.
Put the flour in a large mixing bowl. Remove and discard the skin from the whole milk. Quickly pour the milk into the bowl with the flour, whisking vigorously (to avoid clumps). Pour the mixture through a fine-mesh strainer into the pot with the tomatoes. Stir with a wooden spoon until incorporated. (The consistency should be velvety.) Season with 2 tablespoons each salt and pepper.

GRANDMA'S CHOCOLATE GRAVY

Grandma's Chocolate Gravy image

There were 9 in my family growing up and this was a inexpensive way to feed a lot. This recipe will satisfy anyone's sweet craving of chocolate.

Provided by Food Network

Categories dessert

Number Of Ingredients 4

Ingredients

5 heaping Tbsp. Hershey's cocoa
1 heaping cup of granulated sugar
1 heaping cup flour
1 cup of water

Steps:

Mix well, bring to a boil, turn to medium heat. Stir gently, to keep from sticking, until thickened. Pour over hot homemade biscuits with a dab of butter.

GRANDMA'S COUNTRY BREAKFAST GRAVY

Grandma's Country Breakfast Gravy image

Are you hankering for the Country Breakfast Gravy like Grandma used to make? Maybe some of you have never tasted REAL homemade gravy over fresh baked biscuits. That stuff they serve at most restaurants these days is usually out of a gallon can, or started from a mix in a bag. You can easily identify it because it has a slightly-gray undertone, kind of like cream of mushroom soup's color and texture. Don't get me wrong - I love cream of mushroom soup. But I wouldn't put it on a biscuit. Give this creamy, rich GRAVY a try. You'll get the hang of it quickly, and pretty soon, as your fame spreads, people will be hounding you to make it for them.

Provided by NanaRhonda

Categories Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup sausage drippings (maybe more) or 3/4 cup bacon grease, MELTED (maybe more)
1 1/2 cups all-purpose flour (maybe more)
3 (12 ounce) cans Carnation Evaporated Milk (Cream)
1 cup water (or none, see below)
3 cups whole milk, divided (if using 2% milk omit the 1 cup water above)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)

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.

Nutrition Facts : Calories 313.8, Fat 12.9, SaturatedFat 7.7, Cholesterol 46.4, Sodium 467.7, Carbohydrate 35.3, Fiber 0.7, Sugar 4.7, Protein 14.1

GRANDMA'S TURKEY GRAVY

Grandma's Turkey Gravy image

Here's a stress-free recipe that'll impress Grandma herself! Seasonings and a shallot add wonderful flavor` to this velvety gravy, which tastes just as good the next day. -Jesse Klausmeier, Burbank, California

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 8

Ingredients

Roasted turkey drippings
Reduced-sodium chicken broth
1 shallot, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper

Steps:

Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups., Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 40 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 124mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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