Disclaimer: DON'T EAT THIS!!! This is the original "poor people" food, and believe me, our family ate a lot of it when we didn't have much money. I just thought I'd put it on my blog so that people could see a real old-fashioned recipe. I was taught to make it by our friend, Tommy W., and I used to rationalize, "Well, he ate this all of his life and he isn't dead, yet." Wouldn't you know, he ended up having to have his arteries cleaned out! We didn't eat it much after that. I have to confess, though, that I had a moment of weakness (how can I throw away all that wonderful bacon fat?!) and we had it for supper the other evening (we'll probably drop dead). All that said (and don't say you haven't been warned!) here is the recipe for Old-Fashioned Bacon Gravy with Biscuits, and Accompaniments:
GRAVY:
1/2 cup of bacon fat
1/2 cup of all-purpose flour
2 cups cold milk
2 cups cold water
1 tsp. salt
A few grindings of black pepper.
Melt the bacon fat over high heat. Add the flour and stir with a wisk, until flour is lightly browned. Add the cold milk (for lump-free gravy, cold liquids stirred into your flour is the key) and wisk until smooth. Add the cold water and continue to wisk until smooth again. Add the salt and pepper and cook for about 10 minutes, until the flour taste is gone (simmering the gravy for a while is the key to gravy that does not taste like flour). Keep adding water and wisking and cooking until gravy is the desired thickness. You don't want the gravy to be too thick. Serve over split hot biscuits. Accompany with "Talk o' Texas" brand pickled okra (mild or hot), deviled eggs, and iced tea! Some canned fruit makes a nice dessert.
BISCUITS: (oven 450-degrees F., bake for 12 to15 minutes)
Mix together:
2 cups of all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
Cut in 1/4 cup of shortening
Stir in 1/2 to 3/4 cups of milk or butter-milk
(or stir 1 tbsp. white vinegar into regular milk as a substitute for buttermilk)
Beat a few times with a spoon until mixed together.
Press or roll out on a floured counter-top.
Fold over a couple of times to make flaky biscuits.
Cut out with a glass or a cookie-cutter.
Place on lightly-greased cookie sheet, sides not touching
Brush with milk
Bake at 450-degrees F., for 15 to 15 minutes.
DEVILED EGGS:
Hard cook as many eggs as you will need.
(I will reveal this terrible truth about myself: I have stooped to buying ready-cooked hard-boiled eggs at the supermarket. When I make them at home, they never peel right. All the tricks about using week-old eggs, boiling them with salt and/or vinegar, and cooling them in cold water never work for me. Any suggestions?)
When cool, peel under cold, running water. (Good luck. Or, buy ready-cooked ones at the supermarket!)
Slice in half on lengths of paper towel.
Scoop out yolks into a large bowl.
Mash yolks with a fork or (this works great!) a pastry cutter.
Mix together equal amounts of mayonnaise (or MiracleWhip salad dressing), mustard (any kind), and pickle relish, enough to equal the amount of mashed egg yolk. You will have to play with this to get the amount and thickness right. Don't let it be runny.
Fill the egg whites with the mixture.
Sprinkle with paprika, if desired. Top with a green olive slice or any garnish you desire.
ICED TEA:
In a 1-gallon Tupperware or other heat-proof pitcher, stir together 1 cup of sugar and about 3 cups of boiling water until sugar is dissolved. Throw in 8 tea bags (any kind), with the strings and labels removed. Watch for loose staples. Let this steam for a while (just a few minutes, although I have forgotten about it and left it to sit for hours, without any negative results). Remove tea bags and add enough cold water to make 1 gallon. Serve over ice cubes, with lemon slices or mint sprigs, if desired.
My album for the biscuits and gravy is here: http://photo.xanga.com/mrsgrovine/albums/eb4fb32c340a32
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