I need Bob Evans Gravy recipie---Thanks

"Ron G" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi--
The Bob Evans that was close to us closed up and the nearest one is
about 35 miles away.

I absolutely miss their biscuits and gravy--I mean REALLY miss it! Best
sausage gravy I have ever had.

Does anyone have recipies for their biscuits and their gravy?

Is it sold in some food specialty store?

Thanks---
Ron

This is from the Bob Evans site. Please note disclaimer at the bottom of
the recipe.

Chris in Pearland, TX

Bob Evans Sausage Gravy

1 pound Bob Evans Original Recipe Sausage Roll

¼ cup all-purpose flour

2 cups milk

Salt and black pepper to taste

8 prepared biscuits

Crumble and cook sausage in large skillet over medium heat until browned.
Stir in flour until dissolved. Gradually stir in milk. Cook gravy until
thick and bubbly. Season with salt and pepper. Serve hot over biscuits.
Refrigerate leftovers.

Makes 4 servings (2 biscuits per serving)

Recipes shown are in no way related to the

recipes used to make items in our restaurants.

Ron G said:

Hi--
The Bob Evans that was close to us closed up and the nearest one is
about 35 miles away.

I absolutely miss their biscuits and gravy--I mean REALLY miss it! Best
sausage gravy I have ever had.

Does anyone have recipies for their biscuits and their gravy?

Is it sold in some food specialty store?

Thanks---
Ron

---
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Checked by AVG anti-virus system (http://www.grisoft.com).
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I used to love Bob Evan's sausage gravy and biscuits, but
that was because it was the first I had ever had. Once I
learned to make my own I could not go back. Theirs doesn't
taste bad but it hardly has any sausage in it and the texture
it not to my taste.

Here's how I make it. Take 1 lb. bulk sausage (I use Bob Evans
hot sausage or Jimmy Dean's hot sausage. I like the extra
heat and also there is no need to add any additional seasonings
when you make the gravy.) Just brown and crumble it in a large
skillet. Then add about 6 T. flour. Mix thoroughly and cook
a little while to lightly cook the flour. I much prefer flour
thickening to cornstarch or other thickening. I like the texture
better for this sort of thing. I think Bob Evans uses cornstarch
in theirs - at least, it has a texture more like it was made
with cornstarch. Then pour in 1 qt. of cold milk, stirring
all the time. Keep stirring until it begins to thicken
and then turn down the heat and let it cook about 5 minutes
or so. Pour generously over hot biscuits - I like to split
and butter them. (Yeah, I know butter is overkill, but
it's *good*.) If the biscuits are left over I split and toast
them in the toaster oven until lightly browned and crisp and
then butter them and pour on the gravy. Actually I like them
even better reheated that way than freshly baked because I like
the extra crunchiness. Another thing I like is to have eggs
over easy and put the eggs on top of the biscuits and then put
the gravy over all! Yum. Be sure to make good Southern-style
buttermilk biscuits. I make mine with White Lily self-rising
soft wheat flour. You can get it mail order if it's not sold
locally. Heavenly.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

On Thu 27 Jan 2005 07:35:23a, Kate Connally wrote in rec.food.cooking:

Quoted message said:

Ron G said:

Hi--
The Bob Evans that was close to us closed up and the nearest one is
about 35 miles away.

I absolutely miss their biscuits and gravy--I mean REALLY miss it!
Best
sausage gravy I have ever had.

Does anyone have recipies for their biscuits and their gravy?

Is it sold in some food specialty store?

Thanks---
Ron

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.832 / Virus Database: 566 - Release Date: 1/11/05

I used to love Bob Evan's sausage gravy and biscuits, but
that was because it was the first I had ever had. Once I
learned to make my own I could not go back. Theirs doesn't
taste bad but it hardly has any sausage in it and the texture
it not to my taste.

Here's how I make it. Take 1 lb. bulk sausage (I use Bob Evans
hot sausage or Jimmy Dean's hot sausage. I like the extra
heat and also there is no need to add any additional seasonings
when you make the gravy.) Just brown and crumble it in a large
skillet. Then add about 6 T. flour. Mix thoroughly and cook
a little while to lightly cook the flour. I much prefer flour
thickening to cornstarch or other thickening. I like the texture
better for this sort of thing. I think Bob Evans uses cornstarch
in theirs - at least, it has a texture more like it was made
with cornstarch. Then pour in 1 qt. of cold milk, stirring
all the time. Keep stirring until it begins to thicken
and then turn down the heat and let it cook about 5 minutes
or so. Pour generously over hot biscuits - I like to split
and butter them. (Yeah, I know butter is overkill, but
it's *good*.) If the biscuits are left over I split and toast
them in the toaster oven until lightly browned and crisp and
then butter them and pour on the gravy. Actually I like them
even better reheated that way than freshly baked because I like
the extra crunchiness. Another thing I like is to have eggs
over easy and put the eggs on top of the biscuits and then put
the gravy over all! Yum. Be sure to make good Southern-style
buttermilk biscuits. I make mine with White Lily self-rising
soft wheat flour. You can get it mail order if it's not sold
locally. Heavenly.

Kate

Good recipe and tips, kate!

Wayne