Appalachian Gravy Bread
- Ready In:
- 10mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
- buns or bread, torn into chunks
- 2 cups gravy, any kind, warmed
- ground black pepper, to taste
directions
- Mound up your torn pieces of buns and/or bread on a pre-warmed plate. Pour the gravy over it.
- Sprinkle some pepper on top of it to suit your own tastes.
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Reviews
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Talk about stick to your ribs !!! What a special treat on a cold day. At the end of any not so great day this will fix everything !! I store my gravy flat in a zip lock bag with the air squished out - then once it is frozen flat, it is easy to take out and cut off just the amount you need and pop the rest back in the freezer.
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Hi, This was so good, I made a whole loaf of bread into toast and opened 4 cans of turkey gravy. Heated the gravy in the microwave. It was so fast. My family couldnt get enough of this and so I thank you for the great simple inexpensive idea..I ate this as a child but had forgotten so it also brought great memories to me. Thanks for posting it..
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>