Creamed Bacon Gravy
1 pound of sliced lean bacon
4 cups of milk (dual use)
1/2 cup all-purpose flour (divided use)
salt and pepper to taste
Soak 1 pound of separated bacon slices in
1 quart of milk for about an hour at room temperature.
After soaking, drain each piece of bacon and dredge it in flour.
Shake off extra flour and place into a cold heavy skillet and fry on low.
Remove the bacon, when it is golden, and drain on paper towels.
Put bacon in oven to keep it warm. Keep heating skillet on low heat on stove top.
Add 4 Tbsp of flour to 4 Tbsp bacon drippings (add cooking oil to make 4 Tbsp if needed)
in the skillet, stir and blend to remove any lumps. Cook until flour is browned.
Remove from heat and slowly add 1/2 cup of the milk the bacon soaked in. Stir out lumps.
Return skillet to the stove, add the remainder of the soaking milk to skillet,
and stir gently over low heat until a gravy forms, stirring out lumps.
Simmer until thickened, stirring constantly.
Season to taste with salt and pepper.
Just before serving, crumble the cooked bacon into the gravy.
Ladle the mixture over waffles, corn bread, biscuits or toast.
Serve for breakfast, lunch, dinner, or a late-night snack.
Makes about 5 or 6 cups of creamed bacon gravy.
Adapted from a recipe in the Bend,OR - Bulletin Newspaper, June 17, 1971.