Gravy Anyone?

Being a guy from the south as I am, I was raised on the great tradition of gravy (on biscuits or for that matter, any kind of bread). So, I'd like to share my favorite gravy recipes with you. These were handed down from my grandmothers and are still enjoyed ( especially by me) even today. First, let's start with breakfast. My favorite breakfast gravy is milk gravy with black pepper. This is especially good on a cold morning and goes great with bacon, sausage and grits ( also a great southern tradition, but that's another hub). Moving right along to lunch, I like tomato gravy. This is a filling midday meal if served with light bread. I like a serving of sauteed vegetables on the side also. And, then, the Coup de Gras, suppertime and redeye gravy. You cannot have redeye gravy without frying country ham because you use the drippings from this ham to make the gravy. Serve this with homemade biscuits and mashed potatoes. This is some hmmmmmmmmmm good eatin's!  And, last but not least, there is my "Anytime Gravy".  It's quick and simple.  Good alternative to the other gravies.

Milk Gravy with Black Pepper:

Heat 4 Tbsp. of the drippings from the breakfast meat you fried in a heavy skillet over medium heat. When hot, add 2 Tbsp. of flour and whisk to make sure there aren't any lumps. In large measuring cup, mix 1 cup of water with 1 1/2 cups milk. Add this a little at a time, whisking all the while until gravy is thick but will still pour from a spoon. Take off heat, pour into a bowl and serve while hot over your grits, toast, fried potatoes or biscuits.

Tomato Gravy:

Place 4 Tbsp. of meat drippings into heavy skillet over medium heat. When hot, add 2 Tbsp. flour, whisk until you have a roux. Add a 15 1/2 ounce can of diced tomato with the juice along with warm water (which is to be added a little at a time) leaving the gravy still thick but able to pour from a spoon. Add a salt and pepper to taste. This is ready to serve. Place in bowl, serve hot.

Red Eye Gravy:

Using drippings from where you fried the country ham, add 1 Tbsp. of regular lard. Make sure, over medium heat, that lard has melted and skillet is hot. Next, add 1 1/2 cups-2 cups coffee. You can use instant coffee, perked coffee or dripped coffee. It's your choice. Turn the heat down to low and simmer for about 10 minutes to reduce to a gravy. This is ready to serve. Place in a bowl and serve.

Anytime Gravy:

In heavy skillet, heat 2 cups water. Add, 4 tsp. of your favorite powdered bouillon. Mix 3 level Tbsp. of cornstarch into 1 cup of cold water. Whisking, add this to the hot bouillon liquid in skillet. Cook until thickened. Pour into a bowl and serve.

     Do you have a favorite gravy recipe that's not listed here?  Share it with me!  I'm always looking for new recipes!