GRANDPA'S EGGS AND POORMAN'S GRAVY
Alright, I know this is extremely simple breakfast but I just had to post it. Everytime I make my eggs this way I am brought back to my grandparents house and my Grandpa Campbell making breakfast. He LOVED to make breakfast and this was another meal he made us quite often. I just love it! Simple yes, but simple good too. Now,...
Provided by Kimberly Biegacki
Categories Eggs
Time 25m
Number Of Ingredients 10
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
GRANDMA HAWLEY'S TOMATO GRAVY
Provided by Food Network
Time 2h30m
Yield 4 quarts
Number Of Ingredients 7
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 TURKEY GRAVY
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
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.
GRANDPA'S PEPPER STEAK
This is a meat and gravy dish taught to me by my late grandfather. This is excellent over egg noodles or rice. I never measure with this recipe, so time and amounts are up to the chef. The left overs are even better!
Provided by mini_1
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season meat with Garlic salt and Pepper to taste.
- Dredge meat in flour.
- Heat oil in pan and brown meat over medium high heat.
- Add diced green pepper and 1/4 cup water and cover to allow green pepper to steam.
- Prepare both packages of brown gravy as directed on package. (Usually 1 package plus one cup water, wisked).
- add gravy and beer or wine. Cover, reduce heat and Simmer.
- Add salt and pepper to taste while simmering. I usually cook it for 45-60 minutes. Longer if you like your meat more tender.
- Prepare egg noodles or rice and serve meat mixture over.
Nutrition Facts : Calories 521.2, Fat 33.9, SaturatedFat 11.5, Cholesterol 111.4, Sodium 687.6, Carbohydrate 12.4, Fiber 0.9, Sugar 1, Protein 34
EGG GRAVY
My Aunt was having this the other night. This is an old time recipe. If you were born in the 1920's you may have been served this as a child. Fry some sausage or bacon to go along with this.
Provided by Charlotte J
Categories Sauces
Time 9m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat milk.
- Beat eggs, flour and a little salt.
- When milk is hot, add a few tablespoons of hot milk to the egg mixture to temper the eggs.
- Then pour and stir the tempered egg-flour mixture into the milk.
- Cook until thick.
- Pour over toast or bread.
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