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Extra Option For Biscuits Is Pure Valentine's Gravy

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By JEFF HOUCK, The Tampa Tribune

Published: February 13, 2008

Last week, reader Paul from Avon Park asked for a recipe for Chocolate Gravy. He needed it, he said, "for my wife's breakfast of hot biscuits on Valentine's Day morning. Can you help me get lucky?"

I didn't make him any promises of luck, but I told him that I would ask readers for help.

Donita Guy of Land O' Lakes came through.

"I just had to share my recipe for Chocolate Gravy with your reader," Guy wrote. "This was such a favorite when we were growing up in Tennessee. I thought it was a local thing.

"Anyway, I just recently tried to re-create it for my husband, and this is how I made it."

Guy also noted that she uses water instead of milk "because I like it better that way, and then I put butter on my biscuit with no guilt. That said, the cook can use whole milk, 1 percent fat, 2 percent fat or skim milk as they wish. My mother always made it with whole milk."

Kerry Kempeneer's version was similar. "Friends from Georgia who go on the 'longest garage sale' every year had this Chocolate Gravy over biscuits at Darlene's Diner in Albany, Ky., and pronounced it 'to die for.' They made it for me when I went to visit, and I definitely agree!"

Winning this week's Long Distance E-mail Award, Jeff Sheffield sent an identical recipe from Minnesota.

"I understand from relatives in the Tampa area you are looking for a Chocolate Gravy recipe," Sheffield wrote. "My diabetic doctor can attest that I had Chocolate Gravy for breakfast at least five days a week growing up in Mississippi. It's a favorite treat my kids ask for today, and I make it for them a few times a year."

Bill Zibell of St. Petersburg sent his version from the "Recipes to Remember Cookbook of the Southwestern Virginia Training Center," written by Juanita Monroe. The difference between his and Guy's recipe: butter and vanilla.

Susan Holloway of Plant City sent along a Clam Chowder recipe for Greg Walleigh of Palm Harbor. It came from her 1985 "Southern Living Cookbook."

Sandra Linton of Plant City sent a recipe for Devil Crabs, which Walleigh also requested.

"I use imitation crab because it is cheaper and tastes just as good," Linton said.

Recipe Request

"Does anyone remember the pastry recipe created years ago by Tupperware?" asks Joyce Miles of Lake Placid. "You were to put the mixture into one of their covered bowls and shake it."

Kristin Walsh is looking for a recipe for banana burgers.

CHOCOLATE GRAVY from Donita Guy

1/2 cup sugar

2 tablespoons cocoa (rounded)

1/4 cup (approximately) flour

1 cup water or milk

Blend sugar, cocoa and flour in a saucepan. Add water and bring to a boil, stirring constantly with a whisk.

CHOCOLATE GRAVY from Bill Zibell
1 cup water

1 cup milk

3/4 cup sugar

5 tablespoons flour

2 tablespoons Hershey's cocoa (unsweetened)

1 teaspoon vanilla

1 tablespoon butter

Pour water and milk into skillet; heat slowly. Mix sugar, flour and cocoa in bowl, and stir into skillet before water and milk get too hot. When mixture thickens, add vanilla and butter. Pour over warmed biscuits.

CLAM CHOWDER

4 slices bacon, chopped

3 (6 1/2 ounce) cans chopped clams

3 tablespoons butter or margarine

1/2 cup chopped celery

1/2 cup chopped onion

2 green onions with tops chopped

2 cups chopped potatoes

3 tablespoons all-purpose flour

2 cups milk

2 cups half-and-half

1/4 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon white pepper

Paprika, as desired

Saute bacon in Dutch oven until crisp; pour off drippings. Set aside. Drain clams, reserving 1 cup juice; set clams aside. Add clam juice, butter and vegetables to bacon. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Combine flour and milk; stir until dissolved. Add milk mixture, clams, half-and-half, hot sauce, salt and pepper to soup mixture. Cook over medium heat, stirring constantly, until heated. Sprinkle each serving with paprika, if desired.

Source: "Southern Living Cookbook"

DEVIL CRABS

1 small bell pepper, finely chopped

1 small onion, finely chopped

1 teaspoon garlic powder

4 tablespoons margarine

2 cans tomato sauce

1/4 to 1/2 teaspoon crushed red pepper

1 teaspoon sugar

1 pound imitation crabmeat, finely chopped

3 large eggs, beaten

3 cups seasoned bread crumbs

Saute bell pepper, onion, garlic powder and margarine until onions are done. Add tomato sauce, red pepper and sugar, and cook for about 5 minutes. Add crabmeat, and simmer for 5 minutes.

After mixture has cooled, take about 2 tablespoons and shape into "crab-shaped" rolls. Set in refrigerator about 2 hours.

When ready to cook, dip in beaten egg and roll in seasoned bread crumbs. Deep-fry until golden brown.

Drain on paper towel.

Looking for a recipe? Have one to share? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or jhouck@tampatrib.com. Recipes are not tested. Also, be sure to check out the recipe archive at keyword: Recipes. You can search for previous

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