Ingredients


1/2 pound of diced bacon
1 small onion, chopped
2 tablespoons of flour
1/8 teaspoon of salt
A pinch of black pepper
1 - 14 1/2 ounce can of diced tomatoes, undrained
3 cups of tomato Juice

Method of Cooking
In a skillet, fry the bacon until crisp and place on paper towels to drain. Discard all but 2 tablespoons
of the bacon drippings and cook the chopped onion in drippings until tender. Stir in the
flour, salt and black pepper and cook, over low heat, stirring constantly until the mixture is
golden brown. Gradually add the tomatoes and tomato juice and stir well. Bring the mixture to a
boil over medium heat and cook, stirring constantly for about 2 minutes. Reduce the heat and
simmer, uncovered, for 15 to 20 minutes or until the gravy becomes thickened, stirring occasionally.
Stir in bacon and serve over cat head biscuits.
Thanks
'Suzz'