Recipes we all can make!

[piperdbh]

1. Brown sausage or ground beef in a skillet. Add salt and pepper to taste (lots of pepper!)
2. Push meat to sides, add one spoon of flour to the grease and cook.
3. Add milk to thin the rue and make gravy.
4. Mix it all together and spoon over toast.

Jim, you must have grown up on the wealthy side of the tracks. In my family, we make our gravy with water. When we make this stuff with ground beef, we call it "School Gravy", because both my grandmothers worked in the same school cafeteria and this was on the menu a few times a week. The school served it over mashed potatoes, so that's how my family does it, too. I call mine "Scarborough Faire" because I season it with (you guessed it): parsley, sage, rosemary and thyme.

[madmacs]

Lol I think you're doing it wrong. Of course, I also consider grits to be a delicacy, so I suppose it might be me who's strange.

Nope... The wife is quite happy to make it/order it... None of it looks any better than the stuff i tried...

Grits vs gravy... I'd take the grits...

[ohiopiper]

Gamma's biscuits and gravy:
Learned to make this from my Grandmother, an old hillbilly woman. This is about the only thing she cooked that wasn't fried. Except soup beans. I'll post that next.

Drop a large spoonfull of either shortening or lard into a deep skillet.
Melt it and get it hot enough to brown your flour.
Throw in some flour, enough to thicken up the melted lard a bit.
Pour in milk. It will go all clumpy for a minute, but keep pouring in milk.
Stir constantly.
Soon, with enough milk added, it will thin out to a brown gravy.
Add more milk to desired consistency.

You did remember to put the biscuits in the oven, right?

Break up biscuits on your plate, pour gravy over them. Sprinkle liberally with sugar. It tastes good and keeps the gravy from setting so heavy in your stomach.

[ohiopiper]

Gramma's Soup Beans: AKA pinto beans

Determine how many cups dried beans you have. Put that much water on to boil.
When water boils, throw in rinsed beans. DO NOT SOAK THEM. Just rinse.
When water returns to a boil, throw in smoked ham hocks. I use two hocks for every bag of beans (unless it's the large bags).
As soon as the water boils again, reduce heat to "low" and go on about your day. Let simmer for five or six hours and have them with fried potatos for dinner. Best when paired with a pepper or green tomato relish. Pickle relish is totally wrong and is to be avoided on beans at all costs. Only okay with hot dogs.

[Joshua]

"Mince and Neeps"
1/2 Rutabaga, cubed
1 medium white onion, minced
1lbs ground beef
1 tbsp butter
Nutmeg, cayenne pepper, sea salt, fresh ginger

Cook the rutabaga and butter, over medium heat until the edges are softened somewhat - then push to the outsides of the pan and add the onions. Cook them until they are translucent, then push them to the sides and add the crumbled ground beef. Brown the beef and add a couple grinds of nutmeg, cayenne pepper, black pepper, and salt. Using a fine cheese grater, add about a tablespoon of ginger.

You can make a gravy out of this, but since I'm grain-free the above is how I eat it. To make a gravy, just add a tablespoon of flour, give it a few minutes to "cook the raw out", then add some chicken broth.

Serve with mashed potatoes.

[Meggers]

aww I forgot about this thread...