Truck Driver Day --- Truck Driver Gravy

I grew up in a rural community where farms, tractors and farm animals are present. In my early teens we moved down state and away from the family farming area. Here I met my husband who grew up in a trucking family. I soon learned all about the family and their business and grew to respect truck drivers more than ever. So on this day August 12 I had to create a post for the truck drivers every where

Truck Driver Day
Keep on truckin' on August 12^th. It's Truck Driver Day. Honk the horn, and hit the roadways.
If you don't drive a truck, you can simply wave to truckers who pass you on the pavement. Who knows? Maybe a friendly truck driver will wave back or even blow his or her horn on August 12^th.

Want to help celebrate this day? Why not try this awesome truck stop gravy recipe

Meat Mixture

8 ounceslean ground beef

1/4 teaspoonground black pepper, to taste

1/2 teaspoonseasoning salt, to taste (amount will vary greatly depending upon how salty your sausage seasoning is)

1 teaspoon sausage seasoning (a spice blend containing fennel and other spices)

Cream Sauce

2 1/2 cupsskim milk

1/4 cupall-purpose flour

8 ouncesreduced-fat cream cheese, cut into small chunks, at room temperature (neufchatel)

1/2 teaspoonWorcestershire sauce, to taste

2 -3 drops hot sauce (such as Tabasco) (optional)             

NOTE: If desired, use 8 ounces of lean turkey bulk breakfast sausage (such as Jimmy Dean), and omit the beef, sausage seasoning, salt, and pepper

 

Whisk together flour and milk and leave near the stove (you may need to re-whisk right before adding it later). In a large skillet, brown & crumble meat until no longer pink; push cooked meat to on side of the pan, tilt to allow fat to drip to the opposite side; remove from heat and drain fat (I drop in a slice of bread to sop up the fat, then remove and discard). If you chose to use ground beef, sprinkle meat with pepper and the sausage seasoning, and some salt to taste (only add half now); if you used the turkey sausage, do not add any seasonings at this point. Add the milk mixture to meat and return pan to the burner, over medium heat. Add cheese and stir, breaking up with your spoon, cooking and stirring until cheese completely melts into the sauce (it will look very curdled at first- this will disappear once it fully melts), lowering heat to medium low if needed to keep from boiling; this will take about 10 minutes or so- stir often. Once cheese is fully melted and sauce is slightly thickened, add Worcestershire sauce and, if desired, a few drops of Tabasco sauce. Taste and add more of any seasoning (including the rest of the salt, if needed) until it tastes savory. Continue cooking over low heat until sauce is as thick as you prefer (it will also thicken up more as it cools)- I usually only leave it another 5 minutes. Serve over warm fresh cooked biscuits that have been split open


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