Hop aboard the gravy train with these reader-submitted recipes featuring the cascading concoctions that make ordinary meals mouthwatering and luscious. Pictured is Ron Shaffer’s “Biscuits with Sausage-Apple Gravy.”
Biscuits and gravy prepared by Emily Schilling/
Photo by Richard G. Biever
Biscuits with Sausage-Apple Gravy4 frozen buttermilk biscuits
2 t. butter or margarine
1 med. apple, cored, coarsely chopped (about 11⁄4 cups)
1 lb. bulk pork sausage
3 T. flour
21⁄4 cups milk
1⁄2 t. onion salt
1⁄8 t. coarse ground black pepper
Dash ground red pepper (cayenne)
Heat oven to 375 F. Bake biscuits as directed on bag. Meanwhile in a 10-inch nonstick skillet, melt butter over medium heat. Add apple pieces. Cook 4 to 7 minutes, stirring occasionally, until crisp tender. Remove. Cover and keep warm. Increase heat to medium high. In same skillet, crumble sausage; cook 4 to 6 minutes, stirring frequently, until no longer pink. Add 1 T. flour, stirring constantly, until brown. Stir in remaining flour. Stir in milk with wire whisk. Cook about 3 minutes, stirring constantly, until mixture thickens. Stir in apple pieces, onion salt and peppers. Split warm biscuits, place on serving plates. Top with sausage-apple gravy.
Ron Shaffer, Warsaw, Ind.Egg Gravy (Quick Breakfast or Brunch)1 T. margarine
2 T. canola oil
3 hard boiled eggs, separated (whites chopped, reserve yolks)
1 t. salt
Dash pepper
2 T. flour
11⁄2 cups milk
Add margarine and oil to a 10-inch skillet and heat on low. Stir in chopped egg whites, salt and pepper. Stir in flour until it all dissolves. Add milk, stirring frequently. Serve over biscuits or toast. Top with crushed yolks.
Patricia A. Wells, Crawfordsville, Ind.Golden Gravy1⁄2 cup nutritional yeast flakes
1⁄4 cup whole wheat or unbleached flour
1⁄3 cup oil
11⁄2 cups water or liquid saved from canned green beans or liquid saved from cooking pasta
2 to 3 T. soy sauce
1⁄8 t. pepper
Salt to tasteIn a skillet or saucepan (nonstick is best), on low heat, toast the nutritional yeast and flour until you can smell them. Add oil and stir until it bubbles and turns golden brown. Add water or liquid while stirring with a whisk, until it changes to a gravy consistency. Stir in soy sauce and pepper. Add salt to taste. Serve over potatoes, rice, biscuits or toast.
Rachel Gross, North Manchester, Ind.Cheesy Scalloped Potatoes ’N’ Ham8 med. potatoes, peeled and sliced into 1⁄4 inch slices
2 t. salt
2 cups bite-size ham pieces
2 cups shredded Cheddar or your choice of cheesePreheat oven to 350 F. Add salt to a pot of water and bring to boil. Cook potatoes in boiling water for 3 minutes. Drain and let cool. While potatoes are cooking, begin gravy.
Gravy2 T. butter or margarine
2 rounded T. white flour
2 cups milk
1 can (103⁄4 oz.) cream of mushroom soup
1 cup sour cream
1⁄2 t. salt
1⁄4 t. black pepperIn medium saucepan, melt butter on medium heat. Add flour; cook and stir for 1 minute. Add milk. Stir and cook over medium heat until gravy begins to thicken. Add mushroom soup. Stir until no lumps remain. Remove from heat. Blend in sour cream, salt and pepper. Butter a 9-inch-by-13-inch casserole dish. Layer one half potatoes, 1 cup ham, one half gravy and 1 cup cheese. Repeat one more time. Bake uncovered in 350 F oven for 35 minutes or until bubbly throughout and lightly browned. Serves 6-8.
Sue Spence, Galveston, Ind.