Recipe: Tomato Gravy (5) (using tomato juice)

TOMATO GRAVY 1

3 tbsp. meat or bacon drippings
3 tbsp. flour
salt and pepper (to taste)
Approximately 2 cups tomato juice

Add salt, pepper, and flour into meat drippings in pan; brown flour.

Stir in enough hot water to make a paste.

Slowly add tomato juice to flour paste until the right thickness. Stir constantly in a figure 8 while adding liquid.

This is good for breakfast over hot biscuits and hash brown potatoes.

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TOMATO GRAVY 2

2 tbsp. bacon drippings
1/4 cup chopped onion
3 tbsp. flour
1 bay leaf
1 1/2 cups tomato juice
1/2 cup milk or cream
2 tsp. brown sugar
1/8 tsp. celery salt
1/8 tsp. black pepper

Melt drippings in medium saucepan, over medium heat. Add onion, and cook until onion is yellow.

Add the flour and bay leaf and continue to cook until flour is deep gold, 4 or 5 minutes.

Add tomato juice and then whisk mixture until smooth.

Add the rest of ingredients and cook until mixture is completely thick, 4 or 5 minutes longer. Remove bay leaf.

Serve hot over fried mush, fried potatoes or soda crackers that have been crumbled.

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TOMATO GRAVY 3

3/4 cup milk
2 tbsp. flour
1 tbsp. sugar
Salt to taste
1 cup tomato juice
1/2 cup water

Combine milk, flour, sugar, and salt. Shake this in shaker or beat real well.

Bring juice and water to boil. Slowly add milk mixture to juice, stirring all the while. Simmer until thickens.

Remove from heat. Serve hot.

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TOMATO GRAVY 4

1/2 cup tomato juice
1/4 cup water
1/2 tsp. salt
3/4 cup milk
4 tbsp. flour

In saucepan, bring to boil tomato juice, water and salt.

Slowly add milk to flour, stir vigorously to avoid lumps. Stir this into tomato juice, stirring constantly until it comes to a boil again and has thickened.

This can be served in various ways. On fried mush, biscuits, bread, scrambled egg or pancakes.

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TOMATO GRAVY 5

1 cup tomato juice
1/2 cup water
1/2 cup cream
3 tbsp. flour
1/2 tsp. salt
2 cups milk
2 tablespoons sugar (optional)

Place juice and water in saucepan and bring to a boil.

Meanwhile blend the cream, flour, and salt. Add milk and mix well.

Pour into the hot juice, stirring constantly until it boils and is thickened. Stir in sugar, if desired.

May be served with bread, toast, crackers or fried potatoes.

Source: Cookbook USA