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Thickn’n Gravy


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Thickn’n Gravy

This is my mother’s recipe and we would have it on special occasions. Now, when Grumpy and I get together with my kids and grand kids we have it for a special breakfast. I don’t know where the recipe came from but it sure is good.

Ingredients: Depends how many you’re making it for. We usually have more than 6 people. It is easy to double.

2 green peppers chopped

3 large ripe tomatoes chopped

1 lb. Bacon

2 qts. Milk but have more available in case you need it.

Flour --I kind of guess how much. None of this is exact amounts except for the bacon.

Fry bacon in a large frying pan until it is crispy and drain on paper towel. Break it up into small pieces and set aside.

I think you could at this point make a medium white sauce and then add the ingredients, but that’s not how Mama did it so I defer to her way.

In the same frying pan, remove most of the fat from the bacon out of the pan. You need enough to make a paste with some flour. Dump about 1/3 cup of flour into the bacon fat and stir around real good making a paste and getting all the good stuff from the bottom of the frying pan into your paste, if you need more fat to make the paste just add some more of the bacon fat. Then dump in your milk slowly and continue cooking until it is thickened like a gravy, if it gets too thick add a little more milk. Keep stirring so you don’t scorch the milk. You can add your chopped peppers now so they can cook a little bit and when it is almost gravy, add your tomatoes and bacon making sure to keep stirring to keep it from catching on the bottom of the pan.

Serve over buttermilk biscuits cut in half.:eat:

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