Jen’s Breakfast Sausage Gravy

Jen Says: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits.  If the gravy ends up too thick, add more milk.

Jen Goode blogs about creativity in every direction at  She wrote more about her Breakfast Sausage Gravy there!

Jen's Breakfast Sausage Gravy
Recipe type: Breakfast
Cook time: 
Total time: 
  • 1 lb. maple sausage
  • 5 c. milk
  • 1 tbsp beef bouillon
  • 1 tsp seasoned pepper
  • Dash of garlic herb seasoning
  • Flour
  1. In a large skillet, brown the sausage. Drain the grease. Put it in a food processor & chop to fine pieces. Set aside.
  2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning. Simmer over medium heat for 5 minutes. Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
  3. In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour. Stir until well mixed. Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter. Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
  4. Remove from the heat & pour generously over freshly baked biscuits. Serve.


Pioneer Stew

Pioneer Stew
Recipe type: Entree
Cook time: 
Total time: 
  • 2 lbs. beef or lamb stew meat
  • 4 tbsp oil or Crisco
  • ½ c. flour
  • 2 c. chicken or beef bouillon
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2 carrots. cut in 2" pieces
  • 4 medium potatoes, quartered
  • 2 tbsp cider vinegar
  • ½ tsp thyme
  • 1 tsp salt
  • ¼ tsp black pepper
  1. In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat.
  2. Add onions & garlic. Cook for 5 minutes.
  3. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots.
  4. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

Photo Courtesy of Jules Morgan on Flickr

Pumpkin Stew

From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10


2 lbs. beef stew meat, cut into 1″ cubes 3 tbsp vegetable oil, divided
1 c. water 3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced 1 large green pepper, cut into ½” pieces
4 garlic cloves, minced 1 medium onion, chopped
2 tsp salt ½ tsp pepper
2 tbsp instant beef bouillon granules 14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)


  1. In a Dutch oven, brown meat in 2 tbsp oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper.  Cover & simmer for 2 hours.  Stir in bouillon & tomatoes.  Wash pumpkin; cut a 6-8″ circle around top stem.  Remove top & set aside; discard seeds & loose fibers from inside.
  2. Place pumpkin in a shallow sturdy baking pan.  Spoon stew into pumpkin & replace the top.  Brush outside of pumpkin with remaining oil.  
  3. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake).  Serve stew from pumpkin, scooping out a little pumpkin with each serving.