Mamaw Gail

Mamaw Gail Y'all Hungry? inquiries: [email protected]
P.O. BOX 276 Myra, KY 41549

10/09/2025

My Sausage Gravy 🥣

Ingredients:
• 1 lb Swaggerty’s Mild Sausage
• Vegetable shortening (amount varies)
• Salt and pepper, to taste
• 3 ½ to 4 spoonfuls Martha White Self-Rising Flour (amount varies)
• 1 can evaporated milk
• About the same amount of water (a little more than milk, adjust as needed for thickness)

Instructions:
1. In a large skillet, brown the sausage over medium heat.
2. Reduce the heat to low.
3. Add vegetable shortening if needed - some sausages release more grease than others.
4. Season with salt and pepper to taste.
5. Stir in 3 ½ to 4 spoonfuls of flour. Cook and stir until the flour is fully absorbed into the sausage.
6. In a separate bowl, mix the evaporated milk with water (slightly more water than milk is fine).
7. Slowly pour the milk mixture into the sausage while stirring.
8. Keep stirring constantly until the gravy comes to a boil - it will thicken as it boils.
9. Once boiling, cook for a couple more minutes, then remove from heat.
10. Adjust thickness by adding a little more water if needed.

Tip:
Serve with my Viral Easy Way Biscuits 🩷

Y’all Hungry?

10/08/2025

Part 3
My Tater Cakes 🥔

Ingredients:
• 4–5 cups leftover cold homemade mashed potatoes
• ¾ cup self-rising flour
• ¾ cup self-rising cornmeal
• Salt & pepper to taste
• A little water
• Vegetable shortening for frying

Instructions:
1. Start with cold mashed potatoes – this is key! They hold together much better when they’ve been in the fridge overnight.
2. In a large bowl, add the mashed potatoes, flour, cornmeal, salt, and pepper. Pour in a small splash of water — you don’t want too much, just enough to help bring the mixture together.
3. Stir everything together until well combined. Remember, you can always add more flour, cornmeal, or water, but you can’t take it out, so go slow.
4. Heat a small amount of vegetable shortening in a skillet over medium heat. (Don’t use too much — too much oil will make them greasy.)
5. Scoop the potato mixture and gently press into patties.
6. Fry until golden brown on one side, then carefully flip. After flipping, you may need to turn the heat down a bit so they don’t burn.
7. Remove and serve

10/08/2025

Part 2
My Tater Cakes 🥔

Ingredients:
• 4–5 cups leftover cold homemade mashed potatoes
• ¾ cup self-rising flour
• ¾ cup self-rising cornmeal
• Salt & pepper to taste
• A little water
• Vegetable shortening for frying

Instructions:
1. Start with cold mashed potatoes – this is key! They hold together much better when they’ve been in the fridge overnight.
2. In a large bowl, add the mashed potatoes, flour, cornmeal, salt, and pepper. Pour in a small splash of water — you don’t want too much, just enough to help bring the mixture together.
3. Stir everything together until well combined. Remember, you can always add more flour, cornmeal, or water, but you can’t take it out, so go slow.
4. Heat a small amount of vegetable shortening in a skillet over medium heat. (Don’t use too much — too much oil will make them greasy.)
5. Scoop the potato mixture and gently press into patties.
6. Fry until golden brown on one side, then carefully flip. After flipping, you may need to turn the heat down a bit so they don’t burn.
7. Remove and serve

10/08/2025

Part 1
My Tater Cakes 🥔

Ingredients:
• 4–5 cups leftover cold homemade mashed potatoes
• ¾ cup self-rising flour
• ¾ cup self-rising cornmeal
• Salt & pepper to taste
• A little water
• Vegetable shortening for frying

Instructions:
1. Start with cold mashed potatoes – this is key! They hold together much better when they’ve been in the fridge overnight.
2. In a large bowl, add the mashed potatoes, flour, cornmeal, salt, and pepper. Pour in a small splash of water — you don’t want too much, just enough to help bring the mixture together.
3. Stir everything together until well combined. Remember, you can always add more flour, cornmeal, or water, but you can’t take it out, so go slow.
4. Heat a small amount of vegetable shortening in a skillet over medium heat. (Don’t use too much — too much oil will make them greasy.)
5. Scoop the potato mixture and gently press into patties.
6. Fry until golden brown on one side, then carefully flip. After flipping, you may need to turn the heat down a bit so they don’t burn.
7. Remove and serve

10/06/2025

I get asked all the time what kind of flour I use… it’s always White Self-Rising Flour! 👏🏻👏🏻👏🏻

I use it in just about everything I make - my viral easy way biscuits, cornbread, fried foods, desserts, and so much more. I honestly couldn’t even name all the things I’ve made with it if I tried! 😂🥹🩷 (my mommy used it also)

And of course, I keep mine stored in Brand US to keep it good and fresh. 💛

10/05/2025

Louisville, you showed up BIG time! 🧡🎃

We met over 200 (we lost count 😅) amazing GRANfans today at the Fall Foodie Festival, and my heart is just overflowing. These meet & greets truly mean the world to me - y’all make every mile worth it!

It was also such a treat getting to meet L Slaton from TLC’s 1000 Pound Sisters - she was just as sweet in person as she is on TV! 💕

A huge thank you to Chet & Family, , , and everyone who helped plan this event and make it such a special day. And a very special thank you to the Derby Park Flea Market for treating me like a celebrity all day long - I felt so loved! 💐🥹🩷

Me, my GRANager Miller 💕, and my granddaughters had the best time ever. Louisville, you’ve got a special place in my heart… until next time! 🩷🩷

10/04/2025

Louisville, here we are! 🧡 Me, my GRANager Miller 💕, my daughter , and my granddaughter Brook traveled down today for the Fall Foodie Festival at the Derby Park Flea Market! 🎃🍂

The festival is this Saturday, Oct 4th (tomorrow) from 9AM–5PM with my Meet & Greet from 12–3PM. For the very first time, I’ll also have 70 homemade pumpkin breads for sale 👀🎃🍞 First come, first served - once they’re gone, they’re gone!

There’ll be shopping, food, other creators, and even L Slaton from TLC’s 1000 Pound Sisters! Admission is FREE, so come out, eat, shop, and see us in Louisville this weekend! 🧡🧡🧡

And a big THANK YOU to The for surprising me with flowers, a card, and cookies when we walked into the hotel room - you made my day extra special 💐🍪🧡

SURPRISE… I’m bringing my homemade pumpkin bread to the Chet & Family Fall Foodie Festival! 🍞🎃TOMORROW is the big day! 🍂...
10/04/2025

SURPRISE… I’m bringing my homemade pumpkin bread to the Chet & Family Fall Foodie Festival! 🍞🎃

TOMORROW is the big day! 🍂
This recipe has been in my family for years and I learned it from my mommy - now I get to share it with y’all! 🧡 We’ll have a limited quantity of 70 loaves, so make sure to come early because once they’re gone, they’re gone!
• Derby Park Flea Market – 2900 Seventh Street Rd, Louisville, KY 40216
• Festival: 9AM – 5PM
• Meet & Greet: 12PM – 3PM (but come line up early!)
We’ll also have spoons & 4x6 photos for sale - plus shopping, vendors, and other creators (including Tammy from TLC’s Thousand Pound Sisters!). 🎉
Admission is FREE - so y’all come hang out, shop, eat, and grab your pumpkin bread while it lasts!
Who’s getting in line for pumpkin bread tomorrow, Louisville?! 🎃🍂

10/03/2025

My Mommy’s Pumpkin Bread

3 Cups Flour (self rising)
1 tsp. Nutmeg
1 tsp. Cinnamon
3 Cups Sugar
1 Cup Oil
1 Cup Pure Pumpkin
¾ Cup Water
4 Eggs

Preheat oven to 350.
Mix together flour, sugar, nutmeg and cinnamon.
Beat eggs, add oil, pumpkin and water.
Add egg mixture to dry mixture, stir until well combined.
Pour into a greased loaf pan.
Bake for 50-60 minutes until done.
Serve and enjoy.

10/02/2025

My Fried Chicken 🍗 Ingredients:
• 16 chicken tenderloins
• 1½–2 cups self-rising cornmeal
• 1½–2 cups self-rising flour
• Salt & pepper (to taste)
• 2 eggs
• ¼ cup buttermilk
• Oil (for frying)

Instructions:
1. Heat oil in a skillet to about 300°F.
2. In one bowl, mix equal parts cornmeal and flour. Season with salt & pepper.
3. In a separate bowl, whisk together eggs and buttermilk.
4. Dip chicken into the egg mixture, then coat thoroughly in the flour & cornmeal mixture.
5. Place chicken in the hot skillet and fry until golden brown on one side.
6. Flip and cook until the other side is golden and chicken is cooked through.
7. Remove from skillet and serve hot. Y’all Hungry?

09/29/2025

My Fried Cornbread Ingredients:
• 1½ cups self-rising cornmeal
• 1½ cups self-rising flour
• Water (enough to make a batter slightly thicker than pancake batter) • Grease or shortening for frying Instructions:

1. Melt a little grease or shortening in a cast iron skillet.
2. In a bowl, mix cornmeal and flour. Create a well in the center and gradually add water until batter is slightly thicker than pancake batter.
3. Heat the skillet until hot.
4. Scoop batter into patties of your desired size.
5. Fry patties on both sides until golden brown, turning the stove down if needed to prevent burning.
6. Serve warm and enjoy! Y’all Hungry?

09/27/2025

My Easy Banana Pudding 🍌 Ingredients: • 2 (11 oz) boxes Vanilla Wafers • 6–8 bananas (enough to top each wafer) • 2 (5.1 oz) family-size boxes instant vanilla pudding & pie filling • 6 cups cold milk Instructions:

1. Layer the Cookies and Bananas: • In a large bowl, start with a layer of Vanilla Wafers, placed flat side up. • Slice your bananas and put one slice on top of each cookie. • Keep layering cookies and banana slices until you’ve used almost all the wafers. • Save 5–6 wafers to crush for the topping.

2. Mix the Pudding: • In a large bowl, add 6 cups of milk and both pudding mix packets. • Use an electric mixer to beat for 1 minute only. (You don’t want it too thick—just enough to pour easily.)

3. Assemble the Pudding: • Pour the pudding evenly over your layers. • Gently shake or tap the bowl to help it settle through all the layers.

4. Finish and Chill: • Crush the saved wafers and sprinkle over the top. • Chill for a couple of hours before serving. Y’all Hungry?

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