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 "In the South, this is eaten at breakfast
or supper." - Submitted by Jim Morris (The Sarge).
Sarge's
South Georgia Tomato Gravy
- 4 tablespoons canola oil
or bacon drippings
- 4 tablespoons all-purpose
flour (Pioneer Best)
- 1/2 teaspoon pepper
- 1 cup sweet milk or low/no
fat milk
- 2 cups V-8 vegetable juice
or 2 cups tomato juice, or substitute one cup tomato or V-8 juice
with 1 cup fresh, canned or home canned tomatoes
- Put oil into skillet and
heat until sizzling hot. Add flour and stir until golden brown.
Add milk slowly, stirring constantly. Add juice and tomatoes
if desired and stir. Add pepper. Simmer about 15 to 20 minutes.
Add a little water if it gets too thick. Salt to taste.
- Good on biscuits, toast,
and even cornbread.
Makes about 2 cups.
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