Ghetto recipes

Maeya · Post by **Maeya** » Tue Jan 09, 2007 2:19 pm

Creamed Eggs on Toast

8 hard boiled eggs
8 tbsp. butter
8 tbsp. flour
1 1/2 tsp. salt
Pepper to taste
4 c. milk
Handfull of cheddar cheese (to taste)

Melt butter in top of double boiler over boiling water. Add flour, salt and pepper. Stir until smooth. Add milk slowly, stirring constantly. Cook slowly until smooth and thickened, about one minute after it starts to boil. Use a wire whisk to help avoid lumps. Stir in cheese until melted. Makes 4 cups. Stir 8 hard boiled eggs - chopped or sliced - into the cooked white sauce. Pour over toast.

Love this recipe. I don't make it very often though, as I seem to be the only one in my family who does. Only non-ghetto thing about it is the hard-boiled eggs. Not many have several on hand, that's an extra step that might disqualify this recipe.

Post by **Martrae** » Tue Jan 09, 2007 2:23 pm

Tikker wrote:where did you get the gravy from then!

it's pretty much impossible to get gravy in 15 mins or less

make roux from bacon grease and flour

add milk

salt and pepper

keep stirring

voila!

kinghooter00 · Post by **kinghooter00** » Tue Jan 09, 2007 3:21 pm

you will not find that in the ghetto.

Fish from the local river with some hot sauce

emmmm emmmmmmm good cooking :lol:

Tikker · Post by **Tikker** » Tue Jan 09, 2007 3:36 pm

you seriously make gravy out of bacon grease?

jeje, these big juggs you keep talking about must rest on your 800lb belly

Jennay · Post by **Jennay** » Tue Jan 09, 2007 3:57 pm

I have never sucessfully made gravy but wouldn't you just get some flour, bouilleon(sp) cubes, and maybe some chicken or beef stock?...maybe some corn starch to thicken?

Gypsiyee · Post by **Gypsiyee** » Tue Jan 09, 2007 4:06 pm

That's not really gravy, that's broth

Real gravy has to be made out of the pan scrapings from meat.

Post by **Martrae** » Tue Jan 09, 2007 4:10 pm

Tikker wrote:you seriously make gravy out of bacon grease?

jeje, these big juggs you keep talking about must rest on your 800lb belly

LOL...none of you have family from Kentucky I take it.

You don't use very much and I never said it was healthy...just quick and cheap.

This isn't something you would make everyday obviously.

Jay · Post by **Jay** » Tue Jan 09, 2007 4:10 pm

Gypsiyee wrote:That's not really gravy, that's broth

Real gravy has to be made out of the pan scrapings from meat.

The milk and flour make it gravy

Gypsiyee · Post by **Gypsiyee** » Tue Jan 09, 2007 4:12 pm

No shit sherlock, but it's not *real* gravy unless it's made from pan scrapings. Otherwise it's just a cream based broth.

Tikker · Post by **Tikker** » Tue Jan 09, 2007 4:26 pm

Gypsiyee wrote:No shit sherlock, but it's not *real* gravy unless it's made from pan scrapings. Otherwise it's just a cream based broth.

correct

you really only get gravy when you roast something (pork, beef, chicken, turkey, etc etc)

kinghooter00 · Post by **kinghooter00** » Tue Jan 09, 2007 4:32 pm

ummmm ummm you guys are making me hungry, I've got pizza rolls at the house. I'm bout to get on those when i get home....

Hylissa · Post by **Hylissa** » Tue Jan 09, 2007 5:10 pm

Tikker wrote:where did you get the gravy from then!

it's pretty much impossible to get gravy in 15 mins or less

My guess is a can lol ....

My raid-time meal is:
Spread light cream cheese on a tortilla, two pieces of sandwich meat, sprinkle cole slaw or salad from a bag .. and roll 'er up! take about 1.5 min to make if ur slow.

Post by **Arlos** » Tue Jan 09, 2007 5:36 pm

I've run across the same gravy recipe, but you don't use bacon grease, you use sausage grease. Fry up a bunch of crumbled up sausage, when done, scoop it out of the pan with a slotted spoon, so the grease stays in the pan. Add flour to the grease, cook to make a roux. Then, add cream and/or milk plus pepper and a little salt (usually a fair amount of salt in the sausage). Make sure to scrape the pan to get the crispy cooked on bits off the bottom as you make the gravy. Once it cooks down some, re-add the sausage back into the gravy. Serve over biscuits.

SO bad for you, but tastes SO good.

-Arlos

Gypsiyee · Post by **Gypsiyee** » Tue Jan 09, 2007 5:46 pm

well sure.. that's just how to make sausage gravy.. but bacon gravy sounds gross ><

10sun · Post by **10sun** » Tue Jan 09, 2007 5:59 pm

uh...

I make hamburgers once in a while?
and I also bake perogies instead of boiling or frying them...

thats about as ghetto as it gets ><

KaiineTN · Post by **KaiineTN** » Tue Jan 09, 2007 7:19 pm

Reynaldo wrote:Take a slice of bread and punch a hole in it with a glass (eat bread middle).

Melt butter in a skillet and add some salt / garlic / whatever.

After you get both sides of the bread a little toastey, crack an egg into the hole and just fry it like a normal fried egg, remove and eat!

Just made this, turned out pretty good! Fast too.

Gypsiyee · Post by **Gypsiyee** » Tue Jan 09, 2007 7:25 pm

we always called it eggs in a frame, it was in some kids cookbook when i was little. i always put cheese on top

Tikker · Post by **Tikker** » Tue Jan 09, 2007 7:41 pm

i always just put the egg on top of the toast....

Post by **Martrae** » Wed Jan 10, 2007 8:41 am

Gypsiyee wrote:well sure.. that's just how to make sausage gravy.. but bacon gravy sounds gross ><

ROFL...it's the same damn thing. Pig fat.

As an alternative you can also add chipped beef to it or even boiled eggs.

Tikker · Post by **Tikker** » Wed Jan 10, 2007 9:04 am

sausage isn't always pork...

I think we have more buffalo sausage here than anything else

leah · Post by **leah** » Wed Jan 10, 2007 9:05 am

hehe i didn't like gravy to begin with but this discussion is just cementing my position. i cannot believe anyone still wants to eat gravy after hearing how it's made! eeeww.

kinda like how caesar salads were ruined for me for a while after i went to this fancy french restaurant in omaha and they made the dressing right at the table and there were sardines involved. guhhhh. but then i realized that that is probably the only restaurant i ever go to that makes its own fancy dressing, so i stopped worrying about it. plus, it was really good dressing, once i stopped thinking about the sardines. ^_^

Tikker · Post by **Tikker** » Wed Jan 10, 2007 9:07 am

there are no sardines in Caesar

anchovies, yes, sardines no

and the stuff martrae is talking about isn't real gravy(either that or what you guys think of gravy isn't the same as what canadians think of as gravy)

leah · Post by **leah** » Wed Jan 10, 2007 9:08 am

oh sorry, you're right. i meant anchovies hehe

TINY FISH at any rate :P

leah · Post by **leah** » Wed Jan 10, 2007 9:09 am

and seriously, any gravy = yuck.

i used to work at village inn and i swear to god about 40% of our menu was slathered in our country sausage gravy. GROSS.

i don't like brown gravy, either, or any gravy on my mashed taters. i'm weird.

Naethyn · Post by **Naethyn** » Wed Jan 10, 2007 9:11 am

No! Not Gravy! Nooooooo!