Last weekend, we had sausage gravy at our annual church campout. And this is the recipe I used. It is one that I’ve tweaked over the years until it is exactly how we like it. The thing is, it is so easy, it’s almost crazy! Even the most inexperienced cook can do this, and everyone will think you’ve worked hard and are some sort of cooking genius. That’s fine. Let them think it. And gain confidence to try some harder things. A good cook learns by doing and by trying and failing and then trying again. It helps if you have hungry subjects that will eat all your mistakes. If there is anything I would like to inspire young women to do, it’s to try to cook even when you think you can’t. When I was a very young wife and Momma, I heard, “If you do something badly long enough, you will get good at it!” That advice helped me over many a disappointment in cooking, sewing, canning, gardening and even things like changing worn electrical cords on small appliances. (There actually was a time when I wasn’t too bad at wallpapering — but that was really something I decided that I didn’t want to get better at. I might have had to take it up full time! So I stopped allowing myself to get roped into helping!) Anyhow, I have cooked long enough that I’m comfortable with the things I make. However, I would like to stress that I am NOT at all blessed with the ability to throw things together. I am very much a “recipe follower.” And when I find a recipe that my family likes or I enjoy, I am not about to “throw a teaspoon of vanilla in and see if that’s better.” Nope. If it ain’t written down, I’m not going to put extra anything in it. So. Here is the Sausage Gravy recipe that I call, “Mary Ann’s Easy Sausage Gravy.”
Mary Ann’s Quick Sausage Gravy
Brown two pounds Bob Evan’s regular sausage in a large skillet (preferably non-stick) until brown. If you continually stir the sausage you can do it over high heat.
Over medium heat, stir in one cup all purpose flour until the sausage pieces are thoroughly coated.
Add two quarts milk to the skillet.
Add 1 & 1/2 teaspoons salt and 1/4 teaspoon (preferably white) pepper.
Heat and stir until mixture comes to a boil. (This also can be done on high heat if you continually stir the gravy.) Allow to cook gently (while your stir) until thickened.
Serve over hot biscuits. (And no, I don’t have a biscuit recipe. I always use biscuits from a can that goes pop!)
Delaware Grammy 
I am a “follow the recipe exactly” kind of cook as well. Except for the few recipes I’ve memorized because I’ve made them so often (like my hubby’s favorite Raspberry Custard pie), I always have to pull out the recipe card or book to make or bake anything.
That gives me comfort, Juanita! I am surrounded by people who seem to KNOW exactly what something needs. “Oh, this could use a touch of basil” or, “I think this is just a little bit lacking in thyme.” Or, “I pretty much can’t stand ginger root in anything!” It drives me crazy! I just don’t know what goes in what to make it taste right. And I have a hard time identifying spices by rubbing them between my fingers and smelling. I’m just not that kind of girl. 🙂 But give me an improperly worded sentence — or ask me to edit someone’s essay, and I KNOW what to do! We can’t win them all, and so I think that recipes were made for people like me. (And you, too?)