Chocolate Gravy

 

2c milk
3/4 c sugar
3 tb flour
2 ts butter
1/3 c cocoa
1 ts vanilla
   
Bring milk to a boil. Mix sugar, cocoa,  and flour with enough cold water to make a  pouring mixture and pour into milk. Stir constantly until thickened. Remove from heat; add butter and vanilla.

 

Serves 4

Chocolate Gravy
1 c sugar
4 tbsp cocoa
1 tsp self-rising flour
1/3 stick butter
1 c milk
1/4 tsp vanilla

Mix sugar, flour and cocoa together, well. Then add milk, butter and vanilla. Bring to boil. Reduce heat and cook on low until done to preferred consistency. Serve with hot biscuits or as a sauce for ice cream and cakes. (If too thick add a little bit of water at a time)

Biscuits with Sausage Gravy



12 Rhodes Buttermilk Biscuits, baked according to package directions

1 lb. bulk sausage

4 TB butter

1-1/2 cups chopped mushrooms

1/2 cup chopped green, yellow or white onions

2 cloves garlic

6 TB flour

1 tsp. sugar

3 cups milk

1 tsp. dried sage, crumbled



In a large pot, sauté sausage, mushrooms, onion, sage and garlic in butter.

Stir in flour and sugar.



Gradually add milk, stirring constantly. Cook over medium heat, stirring

constantly,

until mixture thickens.



Serve hot over freshly baked biscuits.

Tomato Gravy



2 TB margarine or butter

2 TB flour

1 tsp. sagar

1/2 tsp. salt

1/4 tsp. ground black pepper

1 can (15 oz.) crushed tomatoes, undrained

1/2 cup milk or evaporated milk



Heat the margarine or oil over medium heat in a large skillet. 



Stir in the flour and whisk until it is lump free.  Let the fat simmer for a

moment or two,

to toast the flour just a little bit. 



Add the sugar or honey, salt and little less than 1/4 teaspoon of pepper. 

Add the tomatoes. 

This gravy is not smooth, so you don't have to work real hard at smashing the

tomatoes. 

The lumpy tomatoes are actually what give it the characteristic texture which

Tomato

Gravy is famous for. 



When it begins to boil and thicken, add the milk gradually.  Stir it all up

and let it boil

again.  The milk will sometimes curdle a little bit.  I don't know how to

stop it, so I just serve it

anyway.  It tastes so good, folks seldom notice if the milk is smooth or not.

  This is good with

any grain for a main dish, or just plain over noodles or potatoes.  If you

can your own tomatoes,

you can double or triple the recipe for each quart of tomatoes you use. 



Makes: about 2-1/2 cups. 



Note: Good with biscuits for breakfast or brunch, especially in the

wintertime.   



Tip: In the restaurants they add the milk to the flour and fat first and then

let it thicken. 

When it is bubbly and thick, then you add your tomatoes.  This is supposed to

keep it

from curdling.  If your tomato gravy always curdles, then try this trick and

see if it turns

out better.  

SAUSAGE GRAVY    

1/4 pound Spicy bulk sausage 
1/4 cup All-purpose flour 
2 cups Milk 
1/2 teaspoon Salt 
1/4 teaspoon Freshly ground pepper 

Serve over hot biscuits for a Southern-style breakfast. 

Cook sausage in medium saucepan over medium heat until browned, stirring to crumble. 

Drain off all fat except about 2 tablespoons. Stir in flour. Cook, stirring constantly, until thickened and bubbly. 

Gradually whisk in milk, salt and pepper. Cook, stirring constantly, until thickened and bubbly, bring to a boil and cook for 5 minutes.