Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, sausage, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Gravy is something that in my culture, was always unappreciated. We never make gravy, nor cook with gravy. The most we do is make a little sauce with water, garlic, lime, sliced onions and maybe some of the starchy water from yucca or potatoes to really flavor it. We add that over everything from pork chops to ground beef, to our stews and even over baked potatoes or yucca. It really is tasty, just not real gravy if you ask me. I always wanted to try gravy, but coming from another culture neither my mom or grandma knew how to make it. I knew I had to take matters into my own hands.
After finding what seemed like a pretty simple and straightforward recipe on Pinterest, I knew I had a winner. It was called Grandma’s Favorite Gravy so it was bound to be good! I went out and bought all the ingredients needed to prepare this. Then I went home and got started. Halfway through, I realized I had no idea how this was supposed to taste, so I could not be a good judge of it. I called my neighbor Anne, and as always, eager to bite into my recipes, she tried it. She said it was the best gravy she had ever enjoyed and that I had to keep this recipe for all future events!
Photo and recipe courtesy of Homemade Hooplah.
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