*  Exported from  MasterCook  *
 
                              GRANDPA'S GRAVY
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sauces                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   30       oz           CAN TOMATO PUREE
    1                    WHOLE BAY LEAF
   30       oz           CAN WHOLE PLUM TOMATOES
                         HAND SQUASHED
    2       ts           DRIED OREGANO
    2       ts           DRIED BASIL
    6       oz           CAN TOMATOE PASTE
    1       t            GARLIC POWDER
    1                    MEDIUM ONION CHOPPED
    3                    LARGE CLOVES GARLIC,CRUSHED
    2       c            HOPPED MUSHROOMS
    1       t            SUGAR
    2       lb           PORK CHOPS WITH BONES
    1       pn           RED PEPPER
    1       c            DRY WHITE WINE
                         SALT AND PEPPER TO TASTE
 
       COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR
   THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF
   TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45
   MINUTES LONGER.
       SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE
   CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF
   CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS
   GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T
   POUNDS OF PASTA.
  
 
 
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