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Chocolate gravy an interesting recipe.

As many of you know, I'm a self-confessed chocoholic. While chocolate gravy is not part of my cooking reality, it sounds like a perfect food to me!

Dolores Kasparek, of Childress, Texas, wrote to request a recipe for chocolate gravy, saying her son-in-law loves it but she'd never heard of it.

That wasn't the case for many of our readers. The file on chocolate gravy is nearly 2 inches thick, and it would appear that chocolate gravy was and is a favorite of our readers.

It seems the favorite way of consuming chocolate gravy is over hot, homemade biscuits, although Bonnie Rhoades, of Garland, Texas, suggests serving the gravy over shortbread or ice cream, as well as biscuits. And Ruby Meredith, of Louisville, Ky., calls chocolate gravy "lip-smacking good." Wanda Heatherly, of Washburn, Mo., says her recipe has been in her family for 100 years. She also says fresh fruit such as strawberries or pineapple can be served with the gravy and biscuits.

Ms. Lonnie Janszen, of San Antonio, sent these recipes for chocolate gravy and biscuits, which, according to many, is the perfect combination.
Chocolate Gravy

1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon all-purpose flour
1 tablespoon margarine OR butter
1 1/4 cups milk

In a small bowl, stir together sugar, cocoa and
flour. In a medium saucepan, melt margarine.
Stir in the cocoa mixture until thoroughly
mixed and no lumps are visible. Gradually add
milk to saucepan, stirring constantly.

Cook and stir over medium heat until mixture
is thickened and bubbly; cook and stir 1
minute more. Serve over Sweet Biscuits (recipe
follows). Makes 1 1/4 cups or ten 2-tablespoon
servings.

Note: Leftover gravy can be covered and
chilled for up to 2 days. To reheat 1/2- to 2/3-cup
gravy, place in a microwave-safe bowl.
Microwave on high for 1 to 2 minutes, or until
heated through, stirring once. Or place gravy in
a small saucepan and heat through over medium-low
heat, stirring constantly.

[ILLUSTRATION OMITTED]

Sweet Biscuits

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/4 cup butter
1/3 cup milk
1/2 cup sifted confectioner's sugar
1 to 3 tablespoons cherry OR other
  fruit juice OR milk
3/4 cup chopped unsalted peanuts

Heat oven to 450[degrees]E

Stir together flour, baking powder and sugar.
Cut the butter until mixture resembles coarse
crumbs. Make a well in center. Add milk all at
once; stir until moistened.

Turn dough out onto a lightly floured surface.
Knead dough by gently folding and pressing
dough 10 to 12 strokes or until nearly smooth.
Pat or lightly, roll dough to 1/4-inch thickness.
Cut dough with a floured donut cutter, dipping
cutter into flour between cuts. Or cut dough
with a floured 2 l/2-inch square or rectangular
cutter; then cut out center of each large biscuit
using a floured 1-inch round cutter.

Separate biscuit rings and holes. If desired, re-roll
holes to make an eighth biscuit.

Gently place biscuit rings and holes 1 inch
apart on an ungreased baking sheet. Bake 8
minutes or until golden brown.

For glaze, in a bowl stir together confectioner's
sugar and .juice to drizzling
consistency.

Remove biscuit rings and
holes from baking sheet. Allow
to cool slightly: Brush with
glaze; sprinkle with peanuts.

Serve with Chocolate Gravy
Yields 7 to 8 biscuits.

Note: Don't overknead dough; a dozen strokes
or less will ensure the most tender biscuits.


Kathi Kogler, of Petaluma, Calif., wrote to ask if anyone has a recipe for tea cakes. Her grandmother in Texas made the round cookies that weren't too sweet.

Mary Evans, of Kirbyville, Texas, sent this recipe.
Best Tea Cake Cookies
in the World

1 1/2 cups sugar
1 cup butter
2 eggs
Pinch salt
4 cups flour
1 teaspoon baking soda
1 teaspoon vanilla OR other flavoring

Combine all ingredients. Chill about 15 minutes.

Heat oven to 375[degrees]E

Roll dough very thin; cut into desired shapes.
Handle with a knife. Bake for 10 minutes. Mary
bakes them until they are just barely done.
Yields about 4 or 5 dozen cookies.


Rebecca Doland, of Poughkeepsie, N.Y., is looking for a German potato salad recipe that can be served cold.

Sarah Vaughan, of Waterville, Maine, sent this recipe. "I was raised by my aunt and uncle. He was born and raised in Germany, and his favorite salad was German Potato Salad. This recipe was in 'Joy of Cooking,' and it tastes a lot like the salad my aunt made. It was delicious hot or cold."
German Potato Salad

2 pounds red OR waxy potatoes
4 slices bacon
1 small onion, diced
1 cup chopped celery
1 dill pickle, chopped, optional
1/2 cup water
1/4 white wine vinegar OR cider vinegar
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon dry mustard, optional
Salt and pepper, to taste

In a large pot, place potatoes and enough salt
water to cover; bring to a boil. Reduce heat and
simmer, uncovered, for 20 to 25 minutes, or
until potatoes are fork tender. Drain, peel and
slice. Place still warm potatoes in bowl.

In skillet, fry bacon until crisp. Drain bacon
on paper towels, crumble bacon and add to
potatoes. Discard all but 2 tablespoons bacon
fat; add to skillet onion, celery and pickle. Cook
until golden. Add water, vinegar, sugar, paprika,
mustard, salt and pepper; bring just to a boil.

Pour dressing over potatoes, toss gently to
coat and garnish with chopped fresh parsley.
Store in covered dish and refrigerate.


Note: Sarah says her aunt used cider vinegar and omitted the pickle. The salad was good both warm and cold the next day.

[ILLUSTRATION OMITTED]

Sue Brookie, of Willoughby, Ohio, hopes someone has a recipe for a soft, chewy popcorn ball.

Mary Shireman, of Apache Junction, Ariz., sent this recipe, saying, "It's the best I have made!"
Popcorn Balls

16 cups popped popcorn (see Note)
1 cup peanuts
1 1/4 cups brown sugar
1 1/4 cups dark corn syrup (Mary uses haft
  dark and haft white corn syrup)
6 tablespoons butter
Dash salt
1 teaspoon vanilla
1/4 teaspoon baking soda

Pop popcorn. Combine with peanuts; set aside.

Heat brown sugar, syrup, butter and salt to boiling;
reduce heat and boil for 5 minutes. Stir in
vanilla and baking soda.

Pour over popcorn and
peanuts and mix well.
Butter your hands to
form into balls. Makes 13
to 14 balls.

Note: Mary uses 2 1/2
bags--the 3.5-ounce bags
--of microwave popcorn.


Jean Hill, of Culver, Ore., sent a recipe with this note: "Enclosed is our favorite popcorn ball recipe. A friend gave it to me years ago, and we haven't made any other kind since.

Friends and neighbors come over at Halloween just to get a delicious orange-flavored one. We use any of the red gelatins for Christmas."
Soft Popcorn Balls

1 small package gelatin, any flavor
1 cup corn syrup
1/2 cup sugar
Dash salt
6 quarts popped popcorn

In saucepan, combine gelatin, syrup, sugar
and salt. Boil until well dissolved. Pour over
popcorn, stirring well.

Butter hands and quickly form popcorn balls.
The number of servings determines the size.
Cover with plastic wrap.


Note: Jean uses orange gelatin for Halloween and cherry gelatin for Christmas.

[ILLUSTRATION OMITTED]

Help Wanted

* Connie Leather, of Byrons, Ill., would like a recipe for ginger cremes. A bakery in Dixon, Ill., back in the late 1930s, made and sold them in bars with white frosting, she says.

* Bettye Stacy, of Lexington, Ky., hopes someone can send a recipe for the dipping sauce used with battered and deep-fat fried onions in steak house restaurants.

* John Kuzmic, of Litchfield, Ill., writes: "I read an article many years ago concerning an Amish tradition of packing freshly gathered tomatoes in dry salt in crocks. The tomatoes would keep almost indefinitely. Does anyone have any information on this subject?"
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Title Annotation:RECIPE BOX
Author:Teller, Jean
Publication:Grit
Date:Aug 1, 2006
Words:1327
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