Country Pepper Gravy Mix



5 cups all-purpose flour
    2 cups powdered milk
    1/8-1/4 cup of both salt and course black pepper
    1/2 cup cornstarch

    Mix all ingredients in a large bowl and stir well.
   
    Put in an airtight container to store.
   
    To Make the Gravy:.
   
Take a couple Tbsp. of bacon drippings and heat in a pan over medium heat.

    Take 3-4 heaping Tbls. of mix and sprinkle over the bacon grease. Using a fork or a whisk, consistently blend the mixture with the bacon grease until the well incorporated and there are NO LUMPS.

    Add 1-1/2 cup milk and whisk well.
   
    Cook until thickened. Scraping the bottom of the pan often so not to scorch your gravy. If your gravy does scorch, toss out and start over. Nothing worse than burnt gravy!
   
    It will be rich and creamy using milk but water will work fine to as there is powdered milk in the mix.
   
    Additional salt & pepper to taste.

Suggestion~cut the recipe down considerably and make a test batch. Try out the gravy to make sure you like it before you make a large batch.

2 comments:

  1. I like to use sausage grease after frying sausage. I use self rising flour to make the rue nice and smooth. My gang likes 4-wheel-drive gravy but I like mine thinner so I add more milk. After making the gravy I add chunks of the sausage and serve it over a big ole hoe cake of bread with lightly scrambled eggs.
    Makes your tongue slap your brains out (if you got any left) yum, yum!

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  2. This is such a wonderful recipe. Makes a quick breakfast and saves lots of money. This is a must try!

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