Grandpa Gravy Food

GRANDPA GRAVY

Steps:

• 1. In dutch oven, brown meat well.
• 2. Sprinkle flour over grease, adding enough to make a paste. cook paste until brown.
• 3. Add milk as desired.
• 4. Sprinkle salt over top, tasting between additions to get preferred flavor. Remember, it will taste saltier when done than at this point.
• 5. Add pepper and cook till gravy is thick, stirring constantly; scraping sides often.
• 6. Serve over biscuits.

GRANDPA'S EGGS AND POORMAN'S GRAVY

Steps:

• 1. Prepare your bisquits and fry up your bacon and boil your eggs. Peel your eggs while still hot and slice them up or mash with a fork like my Grandpa Campbell did.
• 2. Now, add your pats of butter and generous amount of pepper and a little salt.
• 3. Make up your gravy with the pan grease from the bacon a little butter and flour mix all together in a pan. Add a little milk if you want your gravy thinner.
• 4. Get your biscuits and open the up and pour your poormans' gravy over them and add your mashed eggs on top with 2 slices of bacon. You are ready to eat. We only make poorman'ts gravy once a month if that. Try not to enduldge in it too much. :-) But, boy did my Grandpa love his poorman's gravy!!
• 5. This is normally how I eat my mashed eggs over one slice of low calorie toast. Not quite as yummy but still tasty and of course a pickle to go with it since I'm not getting any bacon! hehe

GRANDPA'S OLD FASHIONED GIBLET GRAVY

Steps:

• 1. Peel and chop the onion into large pieces and add to food processor bowl. Pulse several times until finely chopped; set aside.
• 2. Chop celery and carrot into large pieces, including celery tops and leaves. Add to bowl of food processor and pulse until fine. Set aside.
• 3. Rinse and clean giblets. Place them in a single layer on a large cookie sheet covered with paper towel to dry.
• 4. Once giblets are dry, place two large, heavy skillets on stove over high heat. Add oil to the bottom of each pan. Once the oil shimmers, add the giblets in a single layer, then sprinkle the minced onions on top.
• 5. Allow the gizzards and onions to brown without disturbing them for several minutes, lowering the temperature to medium high. Once they get deeply brown, flip them over, keeping an eye on them so they don't burn.
• 6. When the giblets and minced onions are well browned, lower the heat, then add enough chicken broth to both pans to cover the bottom. Scrape up the brown bits from the bottom of the pan.
• 7. Combine the contents of the pans into one large pan, then add the wine*, celery, carrots, parsley, bay leaves, thyme, cloves, and salt, and enough chicken stock to cover, up to 4 cups. Cover pan and simmer until tender, at least an hour. *If planning on making Grandpa's Southern Stuffing, increase wine to one cup.
• 8. Once the giblets are tender, allow to cool, then remove the giblets from the liquid and set aside.
• 9. Strain the broth, discarding the vegetables and bay leaves. Add an additional four cups of broth to strained liquid if making Old Fashioned Southern Stuffing and gravy.
• 10. Add the giblets to the food processor bowl and process until they reach the desired consistency for the gravy and/or stuffing.
• 11. Make Gravy
• 12. Place 4 tablespoons butter in a large, clean skillet over medium heat. Once melted, sprinkle 4 tablespoons of flour over pan, whisking until combined and a light brown.
• 13. Slowly add the reserved liquid from the giblets to the pan, stirring and adding additional liquid until the gravy reaches the right consistency - see notes below. Allow to simmer for three minutes.
• 14. Add chopped giblets as desired; season with salt and pepper to taste, and parsley as desired.
• 15. NOTES: I used [ yellow tail ] chardonnay. Refrigerate broth and giblets once it cools if not preparing gravy immediately. Remember that the gravy will thicken as it sits, so make sure the gravy is thinner than you want it to be when served.

GRANDMA HAWLEY'S TOMATO GRAVY

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 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.

GRANDPA'S SLOPPY JOES

Steps:

• brown ground beef, drain excess fat.
• add 1 can french onion soup.
• bring to a boil (2-3mins).
• mix gravy and 3/4 cup water in separate bowl.
• add gravy to the beef, gently simmer to thicken gravy.10-15mins or to desired consistency.
• use flour to thicken if needed, by sprinkling flour slowly over beef.
• old fashioned hamburger buns or any buns or breads will work to serve.
• serving sizes depends on the size of the buns you use!

GRANDMA CHICKEN (CHICKEN AND GRAVY)

Steps:

• Combine flour and pepper in a ziplock bag.
• Cut chicken into bite sized pieces and add to flour mixture.
• After all chicken is in the bag, close bag and shake to coat chicken pieces.
• Melt butter in a large skillet over medium low heat.
• Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
• Remove chicken and set aside in a baking dish.
• Cook onion in same pan until soft (if using onion powder, skip this step).
• Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
• Mix well.
• Pour water and flour mixture slowly into the pan.
• Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
• Return browned chicken pieces to the pan.
• Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
• Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
• Cover and bake at 375 for 30 minutes.
• Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

GRANDMA'S TURKEY GRAVY

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.