Archive for the 'Gravies' Category

Recipe: DEPRESSION ERA GRAVY FOR BISCUITS OR POTATOES

|October 9, 2011|read comments (0)
Author: Mama's Kitchen
 
Heat in fry pan:
1/4 c. fat
4 T. flour

Brown on slow heat until golden. Gradually stir in 2 c. cold milk or water and cook a few minutes more. Season to taste.

Leftover pork or pork sausage add for variation is excellent.

Fried hamburger, drained and added to the above gravy and served with any kind of potatoes, mashed, boiled or baked, makes a good meal.

Fresh side pork probably made the best gravy using fat from the fried side pork. Large families relied on this for a good tasty food.

Recipe: E-Z Gravy

|September 21, 2011|read comments (0)
Author: Mama's Kitchen

I don't believe in eating "dry" –

Adding gravy to an entree always makes it seem like a very special dish.

I cannot believe how many have trouble making gravies when it is so easy to do.

This recipe doesn't even call for pan drippings!

Make an easy and quick gravy: 2 bouillon cubes (or 2 t. instant bouillon) dissolved in 2 cups boiling water (or 3 and 3 or 4 and 4, etc. depending on how much gravy you want); bring to boil; dissolve your thickener (flour, cornstarch) in cold water and add slowly to boiling broth, stirring (using w wire whisk works great) until thickened. If desired, add browning sauce**.

*Stir your flour and cold water so that it is lump-free before adding.

**For thicker gravy you can add a bit of mashed potato flakes.

Recipe: Pork, Yams, Potato Dressing –

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

 

From 11/2010 –

The Sunday before Thanksgiving is a day I make sure I make a nice dinner for us because the rest of the week, with all the preparations being done, I will be cheating in the kitchen until the big meal on Thanksgiving.

I spend this time of the year really scrubbing everything in the house in preparation for the upcoming holidays. It's been like that in my family forever – everything has to be cleaned. But then again – I am cleaning every day of the year anyway – and I can thank my "Antiseptic Annie" mom for making me OCG! LOL –

Most of my family is anyway – I swear it.

I have very few things to pick up at the grocery store before Thanksgiving. I absolutely HATE shopping with crowds of idiots that do not know what they are doing and have no patience or manners. The roads are loaded with demolition derby drivers. Everyone is parked in handicapped parking – even those that are not handicapped; and parking lots are jammed with people, kids lagging behind, and the demolition derby drivers are driving faster than Nascar drivers! And if you think that is bad – give these same people shopping carts and turn them loose in the stores and it is total hell!

NEVER and I mean NEVER take a purse/handbag in the stores shopping! NEVER! Invest in one of those little purses you can hang on your neck and it holds your money, credit cards, license, and cell phone. Clip your keys to it using those clips that mountain climbers use.

My frozen turkey is in the refrigerator – thawing.

I'll start my baking Tuesday night. Wednesday I still take my babies to school and pick them up – and once I get home from there – I am in total hibernation until Saturday! No – I do not do the Black Friday routine. I do not appreciate pushing, shoving, ignorance, road rage, and drunks on the road. I have enough to take care of at home to keep me busy.

If I need to get any milk or eggs or fresh produce – I can do it Saturday or Sunday. Until then I'll have it all.

Our "last supper" is usually on the Sunday before. Then I cheat until Thanksgiving.

Skillet-Fried Pork Steaks, Steamed Yams, Potato Dressing, Applesauce and Creamed-Style Corn – with fruited gelatin for dessert with whipped cream on top.

First I drained a can of fruit cocktail, reserving the juice while I boiled my water. I measured the reserved juice into a measuring cup and it was about 3/4 cup – added cold water to make 1 cup and counted that as 1 cup of the cold water needed. I used 2 boxes of gelatin so I needed 2 cups of boiling water and 2 cups cold "liquid".

Heat my heavy skillet, then add my olive oil and heat that. While that was heating, I washed my pork steaks and patted them dry. Added to hot oil and seasoned with Kosher salt, cracked black pepper, garlic, parsley, and a bit of onion powder.

I placed my Louisiana yams in my steamer basket over boiling water until tender.

Meanwhile, I made my Potato Dressing

I began my potato dressing by melting butter in my sauce pan in milk with Kosher salt, fresh ground black pepper, and parsley. Since this was a "last minute" idea – I cheated and used instant potato flakes instead of cooked and mashed potatoes; combined and removed from heat.

Using my wok-shaped skillet, I melted butter and added chopped onion; sauteed until tender.

While the onions were softening, I diced a couple slices of seeded rye bread; added to onion saute; mix well; add to cooked potatoes.

Transferred to small pie plate covered with foil and placed in a 350* F. oven for 15 minutes – just enough to heat through.

Added milk to my canned creamed corn – heated through adding a bit of Kosher salt and pepper.

Stripped my sweet potatoes from their skins with a fork, added a tub of applesauce and my meal was complete.

Stirred my drained fruit into my strawberry-flavored gelatin that was partially set. Served with whipped cream.