Chocolate gravy an interesting recipe.
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.
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.
* 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|
|Date:||Aug 1, 2006|
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