Gravy Recipes

[Mama Mangia]

Sawmill Gravy

6 oz. pork sausage patties (hot for a "kick" or mild)
3 TBS flour
1 1/2 cups milk
1/8 tsp salt
1/8 tsp pepper

In a saucepan, fry sausage patties, drain and keep warm. Pour off
all but two tablespoons grease. Blend in flour and brown, stirring
constantly. Gradually add milk, mixing well. Bring to a boil,
reduce heat and simmer.

Crumble sausage patties and add to gravy along with salt and pepper.
Simmer two minutes. Serve over hot open-faced biscuits.

Makes 4 servings.

[Mama Mangia]

PORTOBELLO MUSHROOM GRAVY


1 can brown gravy (I prefer homemade gravy)
1/2 Vidalia onion finely diced
2 cloves garlic finely minced
1 portobello mushroom cap finely chopped
1 tablespoon chopped parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar



Saute onions, garlic, parsley and mushrooms in olive oil until onions are soft. Mix in brown gravy and balsamic vinegar. Bring to boil; lower heat and simmer 5 minutes.

[Mama Mangia]

SOUPER GRAVY



1 (10 1/2 oz.) can condensed cream of celery, chicken, mushroom or golden mushroom
1/4 to 1/3 C. water
2 to 4 T. drippings or butter

When preparing gravy for roast or fried meat, remove meat from
pan and pour off and measure drippings. Pour can of soup into pan;
stir well to loosen browned bits. Blend in water and drippings for
thickness desired. Heat, stirring often. Makes about 1 1/2 cups
gravy.

Serve with fried or roasted chicken, roast beef, roast pork, pork
chops, hamburgers or baked ham.

[Mama Mangia]

HINT:

Sprinkle a spoonful or two of instant mashed potatoes into thin gravy as it simmers to thicken it up and add flavor.

[Mama Mangia]

PINEAPPLE HAM GRAVY


1 can (15 oz.) sliced pineapple

Pan stock from fried or baked ham. Drain pineapple and save juice. Brown pineapple slices in pan stock and remove. Add juice to remaining stock. Heat and stir to scrape up all particles from pan.


for ham, pork, spare ribs

[Mama Mangia]

MUSHROOM GRAVY

2 medium onions
2 sweet red and/or green bell peppers
1 can sliced mushrooms
1/2 teaspoon garlic powder
3 beef bouillon cubes dissolved in 1/2 cup water
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon lemon juice
1/8 teaspoon season salt
1 can Campbell's Golden Mushroom Soup


Chop onions and pepper. In small saucepan saute' onions and peppers with olive oil until tender. Drain off excess oil. Cook over low heat for 15 minutes. Add soup and simmer for 15 minutes.

Ideal for steak, baked potato or over toasted bread