Breakfast Gravy Navy-Style
- 1 pound ground meat or chipped beef
- 1/2 cup chopped green onions or 1 diced medium onion
- 1 (10-ounce) can condensed cream of mushroom soup
- 1 (10-ounce) can condensed cream of celery soup
- 1 teaspoon freshly ground black pepper
- 1/2 pint of milk (sometimes a little more)
If using ground meat, brown meat first, then saute onions with
the browned meat. If using chipped beef, use 2 teaspoons cooking
oil and saute the onions. Then add mushroom soup, celery soup,
black pepper, and milk. Stir continuously while cooking over
a low heat. If gravy tends to thicken too much, just add more
milk. (No salt is needed as the soups have enough. Delicious
served on biscuits or on toast.)
Makes 4 to 6 servings.
Sausage and Egg Puff
- 1 pound ground hot or mild sausage
- 2 slices white bread, diced
- 1 cup grated sharp cheddar cheese
- 6 large eggs
- 1 2/3 cups milk
- 1/2 teaspoon salt
- Dash of Tabasco sauce
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- In a skillet, brown sausage, breaking up lumps; drain.
In a 2-quart casserole, layer sausage, bread, and cheese.
- In a medium bowl, beat eggs with remaining ingredients.
Pour over sausage mixture in casserole dish.
- Cover and refrigerate 12 hours or overnight. Remove from
refrigerator 1 hour before cooking.
- Preheat oven to 350*F (175*C); bake, uncovered, 45 minutes
or until firm and golden on top.
Makes 6 servings.
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