Grandma Tedescos Mussels And Gravy Food

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

GRANDMA'S SUNDAY GRAVY

Steps:

• 1. Make the meatballs according to the directions and set aside. In a large heavy bottom pot put in olive oil. Brown the sausages on all sides and remove. Saute onion till soft and add garlic. Add tomato paste and let cook for one minute. Add tomatoes, sausages, meatballs, basil and a sprinkle of salt and pepper. Bring to a boil and reduce heat and simmer for 2-3 hours covered. Make sure you keep stirring to make sure the bottom does not burn. When you have it simmering, stir occasionally to make sure it is not burning.
• 2. When you make gravy it is very important that you use a pot that has a thick, heavy bottom. This prevents it from burning.

GRANDMA TEDESCO'S MUSSELS AND GRAVY

Steps:

• In a large (6 quart) pot over medium-high heat, saute garlic in olive oil until garlic is browned on edges, about 2 minutes. Add basil, parsley and mussels. Stir gently for 30 seconds. Add clam juice. Cover pot, and increase heat to high. Steam until mussels open, about 5 minutes.
• Remove mussels to serving plates. Whisk butter, 1 tablespoon at a time, into broth in pot. Boil until sauce is concentrated, about 2 to 3 minutes. Spoon over mussels. Serve immediately.

GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY

Steps:

• Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
• Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
• While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
• When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
• In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
• In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
• Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
• Optional: Add an egg to make the stuffing hold together better.
• Add salt, pepper and sage to taste.
• For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
• Optional: Add one can of mushrooms.
• Add salt and pepper to taste.
• For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
• When the sauce has reached the boil, stir in the starch mixture.

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Preheat the oven to 350°F (175°C).
• Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
• Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, sraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
• Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until tickened, about 2 minutes. Spoon sauce over the chops, and serve.
• NOTE: If you do not have a metal pan or small roasting pan, you could pour the juices back to the skillet for makimg the gravy,.

GRANDMA'S MEATBALLS

Steps:

• Beat eggs with milk. Soak bread in egg mixture.
• Form into balls with remaining ingredients.
• Fry in oil in large frying pan over medium to medium-high heat until cooked through.