I’ve been having a lot of fun lately looking at old recipes from The Great Depression and I’m always surprised at how simple they are. They’re always just a few ingredients, barely seasoned, but always filling. The simplicity of those recipes inspired this Vegetables and Gravy recipe, although I did make sure it was well seasoned to fit today’s palate. 😅
This recipe is great for those times when you just need to throw together something simple, warm, and filling using inexpensive ingredients that you might already have on hand. It’s kind of like a cross between potato soup and the filling of a chicken pot pie (minus the chicken). Is it the best thing I’ve ever eaten in my life? No. But when money is tight, this dish hits just right.
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What is Vegetables and Gravy?
This dish starts with cubed potatoes that are boiled in vegetable broth until tender. The liquid is then seasoned with herbs and spices and thickened to a gravy with a milk and flour slurry. Next, we add a bag of mixed frozen vegetables to add color, texture, and flavor. And we finish the dish off with some butter for added creaminess, and salt and pepper to taste. Simple, filling, and satisfying!
What Else Can I Add?
If you happen to have some extra ingredients on hand and want to take this dish up a notch, here are some ideas:
- Top with shredded cheese
- Brown some bacon in the pot first and top the finished dish with the crumbled bacon
- Add your favorite seasoning blend(you could do anything from a Cajun seasoning to something simple like Lawry’s)
- Add chopped cooked chicken to make it more like a chicken pot pie (a great use for leftover rotisserie chicken!)
- Add dumplings
How to Serve Vegetables and Gravy
I would consider this a simple all-in-one bowl meal and would not plan to make anything on the side. I might serve with some crusty bread for sopping up all that delicious gravy, but otherwise, everything I need is in that bowl. If you definitely need something on the side, I’d do a simple roasted vegetable. Maybe broccoli or Brussels sprouts.
About Those Leftovers…
Because this gravy is thickened with flour, it does gel up and get quite thick when refrigerated. But don’t worry, it will loosen a bit upon reheating and you can always add a splash of water or milk to thin it out even more, if needed.
Vegetables and Gravy
Servings 4 1.5 cups eachIngredients
- 1.5 lbs. russet potatoes ($1.96)
- 2 cups vegetable broth ($0.26)
- 1 cup milk ($0.20)
- 1/4 cup all-purpose flour ($0.03)
- 2 Tbsp soy sauce ($0.12)
- 1/2 tsp dried thyme ($0.05)
- 1/2 tsp dried sage ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 12 oz. frozen mixed vegetables ($1.00)
- 2 Tbsp butter ($0.22)
- 1/2 tsp salt (or to taste) ($0.02)
Instructions
- Peel and cube the potatoes into ¾-inch pieces.
- Add the cubed potatoes to a large pot with the vegetable broth. Cover the pot, turn the heat on to medium-high, and allow the broth to come up to a boil. Continue to boil the potatoes until they are fork-tender.
- While the potatoes are boiling, whisk together the milk and flour.
- Once the potatoes are tender, turn the heat down to medium and add the flour and milk slurry. Also add the soy sauce, thyme, sage, onion powder, garlic powder, and pepper.
- Allow the liquid in the pot to come back up to a simmer, at which point it will thicken to a gravy.
- Add the frozen vegetables to the pot, stir to combine, then allow them to heat through.
- Stir the butter into the gravy until melted and combined. Give the gravy a taste and add salt, pepper, butter or other seasonings to your liking. Serve hot!
See how we calculate recipe costs here.
Equipment
- Dutch Oven
Nutrition
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How to Make Vegetables and Gravy
Start by peeling and cubing about 1.5 lbs. russet potatoes. Cut them into ¾-inch cubes.
Add the cubed potatoes to a large pot and add 2 cups of vegetable broth. Place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Continue to boil the potatoes until fork tender (about 7 minutes).
While the potatoes are boiling, prepare the milk and flour slurry. Whisk ¼ cup all-purpose flour into 1 cup milk.
Once the potatoes are tender, turn the heat down to medium and add the milk and flour slurry to the pot along with 2 Tbsp soy sauce, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Stir to combine.
Allow the liquid to come back up to a simmer, at which point it will thicken into a gravy.
Add one 12oz. bag of frozen mixed vegetables and stir to combine. Allow the vegetables to heat through in the gravy.
Lastly, add 2 tablespoons of butter to the gravy and stir until it has melted in. Give the gravy a taste and add salt, pepper, or more butter to your liking.
Serve it up hot with a little bread for sopping up that delicious gravy! (I garnished with some fresh parsley because I had it on hand, but it’s not necessary to flavor this dish.)
I doubled the liquid to make it more soupy on a snowy night and it was delish! Had to sub Italian seasoning bc I was out of sage but would def make again.
Could you use oat milk instead of cows milk?
We haven’t tested it that way, so I’m not sure!
i’ve used oat milk and it comes out just fine!
I did not rate the recipe because I have not made it yet, but wanted to ask before I do, if I could use red potatoes for this recipe? If not, what would other options be besides russet potatoes?
TIA
I think you’d be fine to use red potatoes!
We really enjoyed this. I added some crumbled up firm tofu to increase the protein, and in addition to the listed herbs and spices, I added some rosemary and a little Tony Chachere’s creole seasoning based on a comment. I then put it in a baking dish, put some puff pastry on top, and baked, so it was more like pot pie.
This is a solid recipe that I’ve now made twice. It’s inexpensive, easy to make, cozy and filling, and reheats well with a splash of water.
I found it good, but a little lacking in flavor the first time around. For the second attempt, I made it as instructed, but also added 1/4 tsp Trader Joe’s Umami seasoning, 1/4 tsp Tony Cachere’s Creole Seasoning, and 1/4 tsp of crushed McCormick’s bacon bits. That added some additional depth of flavor and made the dish considerably more savory, so it was more satisfying. If you don’t have all of that, the creole seasoning itself made a huge difference and could even be increased for stronger flavor. You can get a large container for around $3 at Walmart, so if you make this frequently you’ll get a lot of bang for your buck there.
Also, McCormick Bacon Bits are vegetarian, so the meal is still vegetarian with that brand included.
Very simple and easy recipe that tastes DELICIOUS!
Appreciate this home cooked healthy(ish) recipe using pantry staples when money is tight.
Added garlic, pouch of chicken and chili powder. Used CANNED vegetables instead of frozen, family gobbled it up using day old French bread to sop gravy.
Thank you Beth!
I thought this would be just okay…it seemed a pretty boring recipe…but instead I found it delicious and will definitely make again. I used what I had on hand which was Aldi’s canned mixed vegetables, canned mushrooms, plus some frozen peas and diced fresh onions.
This is a hearty, flavorful, nutritious, and inexpensive recipe. Chicken is expensive, so I usually add some frozen home-cooked or canned chickpeas for extra protein. Sometimes I add a little Maggi seasoning, soy sauce, or mushroom powder for some umami flavor and/or some smoked paprika or chipotle powder for a smoky goodness. I’ve served it with crusty bread, under a pie crust (a la shepherd’s pie) at a work potluck, and with drop dumplings or biscuits. Frankly, you could drag Ritz crackers through it and it would delicious. It also do decently well in slow cooker. Highly recommend.
Excellent!!! I wasn’t sure if it would go over well with my child, but he devoured it. He told me multiple times how much he enjoyed it. I served with warm cornbread, and it hit the spot. Thank u so much for another amazing recipe, and I didn’t change a thing.
It’s ok. A little bland for my tastes but easy to make and filling.
This was delicious. I added more herbs because mine lacked a little flavor. But this was creamy and yummy and perfect for a cold night! Thank you for sharing!
This is a new favorite. So so so good! And SO easy. Have all the ingredients at home without needing anything wild or special. Thanks for always making easily accessible meals!
Do you think it would freeze well?
I haven’t tried freezing this one, but flour thickened gravies can sometimes separate after freezing and thawing, so I would definitely just try it with one portion first.
Nice and comforting meal. I personally needed more than 1/2 t of salt. Excellent way to get more veggies in. I split a bagged salad with my husband and had 1 and 1/2 bowls of this dish and feel very satisfied, especially for not having meat.
As so many of your other recipes are, this recipe is budget friendly, easy to follow, delicious, and exactly what I needed for my lunch prep for the week! Thank you for sharing these gems 😊.
In my first attempt to make this I discovered, part way through, that I had no milk! I decided to just use water, assuming it would at least be edible. But surprise! It was totally delicious! It’s clear that this is one of those recipes that is a great base that will allow for personal changes and substitutions. Happy to be adding it to my repertoire!
This recipe was easy to make and tasted great. I added a pinch of cajun seasoning at the end and topped off a serving with mozzarella cheese.
I wonder if I could substitute this to make a vegetarian version of chicken pot pie!!!
Hi Emma, This is my recipe for chicken pot pie. https://www.budgetbytes.com/chicken-pot-pie/
You can substitute the chicken with mushrooms or your favorite plant based meat. XOXO
I’ve made this several times, with no recipe changes, and it’s absolutely perfect.
I make this soup all of the time, no changes needed. I started eating it when I became vegetarian and was struggling to find hardy meals to eat. It’s delicious and is just as good as leftovers.
This was such a yummy comforting meal. I sautéed some onion first instead of using powder and used olive oil instead of butter. I made mine with soy milk and it came out perfect!
Did you use the same amount of olive oil that was asked of butter (2 Tbsp)
This was such a yummy comforting meal
Really good vegie stew that is easy to customize. I had to add extra onion powder, garlic powder and salt. Nice meal on a cold day. Thanks.
This was not good. I really wanted to like this. The herbs are overwhelming. Either the thyme or sage, I can’t really tell. I think if I make this again, I will make it with chicken stock and a lot less spices.
Not sure what it is about those two spices, but most recipes that call for it I find it’s better to halve the called-for amount.
It’s rare to find a recipe that easy, cheap, & delicious, but this is it! I love that it uses pantry staples & that it comes together so quickly. Super recommend!
This was great. Recipe was right on and easy to follow. Awesome comfort food. I pulled out all my open bags of frozen veggies and added an assortment of different cuts and sizes from different bags (even some that had been open a little too long). This was a great way to clean them out.
I added dumplings which were great, but in cooking them, I burned the bottom of the dish since this was so thick. I’ll have to think about that more next time – because there will be a next time.
Very tasty. Added sauteed diced onion to mine.
This recipe is exactly what I needed tonight after being sick all week and it being freezing outside. It was so easy to make and was warm and cozy to eat.
I didn’t have frozen mixed vegetables, so I added some fresh carrots with the potatoes, then some frozen green beans and a little bit of fresh kale towards the end. I think I overdid it with the veggies so I added a little more liquid to compensate. I also mixed a little bit of leftover cooked turkey into my bowl.
Just made this and overall it turned out really good! I used freshly dried sage that I grow myself and it unfortunately overpowered the other spices, so I think next time I make this (because I definitely will be making this again!) I’ll leave out the sage. I also added in some chopped up sugar snap pea pods (I eat the peas out but don’t like the pods raw lol) for some crunch since I thought celery might be too much water for this recipe, and it turned out to be a great decision! I saw someone asking about non-dairy milk: I used unsweetened almond milk and my dish ended up a LOT thicker than Beth’s, so keep that in mind!
I made this for my six-year-old who currently doesn’t like ANYTHING, and she liked this so much she asked for seconds. Total win!
I made this vegan, doubled the herbs and spices, and added a touch of smoked paprika to adjust it to our tastes. It was phenomenal, especially for how cheap and easy it was!! I so happy with this comforting recipe. In fact, right as I finished making it, the power went out for a couple of hours, but we felt very cozy eating this stew by candle light. 😊
This looks awesome and I can’t wait to try it. Do you think I could freeze the leftovers?
I had purchased the ingredients and then took my time making this. In my head, I was thinking that it was going to take more time than I wanted to dedicate. Turns out, I was wrong. This was pretty darn fast (and I sautéd the veggies in a pan with some vermouth). What a wonderful dish. I’ll certainly be making it over and over
This looks great! Can I replace the milk with non-dairy milk? Will the consistency be the same?
Go for it! Make sure you’re using a fatty non-dairy milk, like coconut. XOXO -Monti
This is one of my favourite comfory recipes now. I’ve made it so many times and usually just serve with bread.
This was great! Besides the chopping of the potatoes & an onion I added since we didn’t have powder my 10 year old niece made this all by herself. We added in some ground chicken & the frozen veggies we used had a butter sauce so we skipped the 2 tbs of butter as well. Such a solid yet simple recipe! We didn’t have any ground sage but it had such a great depth of flavor regardless (thanks to the hot sauce). We doubled the recipe & are planning to feast on this for days to come!
Love that you’re cooking with a kiddo. This is how we teach the next gen! XOXO -Monti
My god this was delicious, and almond milk worked beautifully. Thickened up perfectly. Be sure to salt to taste before serving. I served with freezer garlic bread I needed to use up, very tasty.
If I want to make for a large family, can I just double everything?
Yes :)
I would double the spices. It turned out kinda bland and I had to put a lot of salt into it at the end.
Tally-ho!
this recipe is great! idk if my potatoes were less dense than hers tho because 1.5 pounds ended up being a lot more than what is shown in her pics. i ended up needing to add extra water to the broth to cover the potatoes. but it turned out great. i poured mine into a frozen pie crust and made a veggie pot pie. it was so good!
We love this dinner!! Affordable, delicious, easy!!
I can’t wait to try this recipe. If adding canned biscuits as dumplings, when should they be added? Thanks for all of your wonderful recipes!
I would add them on top at the very end and just let the pot continue to simmer (with a lid) until the biscuits are cooked. :)
I tweaked this a little bit to use what I already had on hand. I was short a few ounces on the potatoes, so I added a sweet potato. Instead of a bag of mixed veggies I used equal parts frozen carrots, corn, peas, and spinach. I also added about half a cup more milk to thin it slightly. Five stars for a solid base recipe that’s flexible and easily adaptable!
How many does this serve. I’m trying to cook for 2 now. Our children and grandchildren have moved out and I still cook to much. This recipe sounds great. But saw it only makes 1.5 cups? Is that right
Hi Carol! It makes four servings of 1.5 cups each. :) Of course, if you prefer more or less than 1.5 cups per person that will change the total number of servings you get out of the recipe. I hope that helps!
Can I use a gluten-free 1-to-1 flour in place of all purpose?
Unfortunately, I’ve never used that type of flour so I’m not sure if it would affect the outcome.
I bet a chickpea flour (aka besan) could work, though it wouldn’t be as creamy. Great flavor though
I used tapioca starch as a gluten free substitute and it tuned out great
This recipe was so delicious! And it was so quick and easy to make. I was able to make this along with your Rosemary Biscuits with my 12 year old son for dinner tonight. You have inspired us both to help him learn how to cook more homemade foods. Thank you for the inspiration and for always delivering quality recipes that never disappoint us (we have tried so many from your blog and have not had one we didn’t enjoy!)
So I used vegetarian chicken stock, and then added some fake chicken slices to it. But it was absolutely incredible. I paired it with the sweet potato cornbread recipe from this site and it was one of the easiest, and best tasting, comfort food pairings I’ve had in a long time.
This was good! Used up all the leftover veggies including mashed potatoes and roast chicken. Served over leftover rice or pasta. …but now we have leftovers from the leftovers but all in one dish :)
Mixed frozen veggies is just wrong. Very very wrong. Lazy.
We don’t believe in right or wrong when it comes to food. If it helps you get fed and you enjoy it, then that’s all that is important. Frozen mixed vegetables are a great option for people who can not chop due to disability, arthritis, lack of skill, or even just time limitations. They’re also great for people who don’t live near grocery stores and can not purchase fresh vegetables on a regular basis. We try to help people find solutions, not shame them for their food choices.
What one calls lazy another sees as such a gift when she is trying to teacher her son to cook! Simple recipes like these are what I most enjoy cooking and what also inspire children to believe they are capable of cooking tasty meals. Thank you Beth for all you do on this site. It is our go to website for recipes and you made my son so happy to be able to help with this low stress delicious meal tonight.
Except frozen vegetables are often of higher quality than what you get from the produce section since they are frozen at the time of picking…add to that what Beth said about convenience, ease of saving it in the freezer for later, and the fact that you can get a mix of veggies for cheaper than you would buying all these things separately in larger quantities than you need and thus avoiding food waste…I could go on.
But really, is there anything lazier than criticizing a dish you A) clearly haven’t made and B) don’t know anything about?
Well said, behind you and Beth all the way. There is nothing at all wrong with using frozen ingredients, vegetables themselves are extremely versatile and readily availabe in an abundant combination of not only colour but also variety. Thank goodness for such a wonderful website, long live BudgetBytes, truly inspirational on so many levels of culinary capability, encouraging us all to try new things.
This message was intended as a reply to JBURNS 04/15/22 comment, and not GRANT
Negative comments like yours should be kept to yourself.
Just read through the many reviews and comments that have been left by users over the years, some recipes have generated over 500 comments, probably many others more than that. I recollect seeing some recipes that have had in excess of 700 reviews, mostly complimentary, many advising how they found and or tweaked the recipe to fall in line, either with their taste, available product or just simply improvising.
If you dont like Budgetbytes then stay away, and keep your negative dialogue to yourself.
JBurns: That’s a very privileged statement, that frozen veggies are wrong and lazy. First of all they’re affordable. Second of all they save time. Nor does everyone have access to fresh vegetables. Have you ever heard of urban food deserts?? Besides, no one needs your approval to take a shortcut to a homemade meal. This was an opinion best kept to yourself.
Bet you didn’t expect so many reviews to be against you did you?? Budgetbytes is THE BEST FOODIE WEBSITE/BLOG I HAVE EVER COME ACROSS.
If it is not for you, then stay away please, and let those of us who do like Beth and Budgetbytes enjoy reading the recipes, reviews and learning new skills.
Using frozen veggies also helps to reduce food waste.
What if it’s closing between frozen veggies or not having veggies?!? I say do the best you can – thanks to Budget Bytes for making “the best I can” better!
I have adhd, depression, and an eating disorder and just feeding myself is a struggle, forget about cooking. If i had to use fresh produce every single time I cooked i would literally just never do it. Your arrogant and ableist comment is not helpful
Curious, what is it that makes the liquid ‘gravy’ and not ‘sauce’ ? What the heck, sounds delicious and can’t wait to try it, right up my street. Probably serve with pasta and meat (or chicken) underneath, not on the side!!!
Do you not know what gravy is? It’s a type of sauce. It’s broth, herbs/seasonings thickened with flour and usually milk/cream added. Can’t believe you would need to even ask.
Are you related to Jburns? People shouldn’t be shamed for asking questions.
Not Beth, but I would guess it’s because it’s thickened by the flour?
This dish is cozy and delicious, and gets extra points from me for being lazy-cook-friendly. Great website!
Are you related to Jburns? People shouldn’t be shamed for asking questions either.
Love this recipe – but being a carnivore, I added some cooked, left-over chicken breast that I had diced to this – otherwise follow the recipe exactly. OMG – was this ever comfort food at it’s best. Thank you so much for posting it.
Would it be weird to add frozen cheese tortellini? Thanks, Beth–we live by your recipes!
I think if that sounds delicious to you, go for it! There’s no better way to make new delicious discoveries in the kitchen. :)
I would like to try this recipe, adding lentils to boil with the potatoes. I bet it would be very yummy!
1300mg of sodium! Is it the broth that contributes to the high sodium content? If it is the broth, I can use a low sodium version instead.
Yes, the broth and the added salt at the end. Just keep in mind that nutrition information calculated using a database like this is a broad estimate at best. The total amount of sodium can vary quite a bit depending on the actual ingredients you use.
Oh, this looks right up my alley. I’ve had good luck making recipes like this vegan by just using Earth Balance in place of the butter, and soy or almond milk in place of milk, so fingers crossed it works out this time too.
I didn’t have any onion or garlic powder, but otherwise I made this recipe as described. It’s excellent! Thanks for sharing this. I’ll definitely be making it again sometime.
Many of the Depression era recipes I inherited from my family used eggs. Even urban folks–not apartment dwellers, but folks who had houses with even very small yards–kept a few chickens and grew gardens in their yards–as much as they had space for, maybe even a fruit tree or two. They couldn’t afford much meat, and since the chickens were for eggs, not many of those hens made it the table until old and fit for stewing. My mother grew up eating creamed eggs on toast when her mother cooked, macaroni and cheese when her dad made dinner–his version, the one I grew up eating–was baked and included eggs. The chickens scratched for a living–insects, mostly, and kitchen scraps and vegetable peels. Obviously they didn’t have many hens, usually 4-6 at a time.
This is very much like my Nana’s pot pie recipe, which she topped with pie crust–it was often meatless, and sometimes–you guessed it–included chopped hard boiled eggs.
So smart! I always love having another recipe that uses a bag of frozeb vegetables; you’ve totally turned me on to how versatile and easy they make life! Now I always have a stockpile of frozen veggies in the freezer for all sorts of meals. Adding this one to the list!
It looks spectacular, I definitely need to make it <3
My mom back in the 50’s and 60’s used to make something similar. She’d brown a cheap pound of hamburger with a chopped onion, then drain some excess fat leaving enough to moisten flour for a roux. Salt and pepper plus potatoes, celery and carrots were added with a couple cups flour and cooked till the veggies were done. (I now add a bit of soy sauce or beef broth and marjoram but she was from that depression era so didn’t). Once veggies were soft and gravy thick, it was served over toast. This one pound of cheap burger fed a family of 8 so stretching it with those veggies and gravy was a big deal. I never liked the toast so tried it over biscuits which worked so much better!
A couple of cups of water, not flour! Geez. I should have checked my words better before hitting send.
I am confused about the frozen mixed veggies. The ones I get have to be cooked until tender. Adding them at the end as shown in the recipe would leave them pretty crunchy. I make something similar with chicken and serve over biscuits and call it chicken pot pie.
You can let them cook in the gravy until they reach your desired tenderness. Frozen vegetables are partially cooked before freezing, so they get tender really fast.
Oh please keep the depression era recipes coming! This one reminds me of an old Moosewood recipe (Homespun Pot Pie.. the kind that “mother” used to make). Given the ages of the authors… their mothers would have been cooking family meals during the Depression. That recipe is a little time consuming.. lots of chopping!… I’m going to try your recipe this weekend, with the bacon, but I’ll finish it off with the Moosewood buttermilk/yogurt/dill biscuit topping used in the Homespun Pie. Deep comfort food!
I do something similar but use cornstarch to thicken to make it gluten free. It’s a great stick-to-your-ribs meal! Thanks for the idea to use frozen veggies, that will save me some time. I am always looking to add to my repertoire of how to use frozen veggies.
Simple to make, hearty, and cheap! I added a bit of smoked paprika and served over warm biscuits, topped with shredded cheddar and bacon.
I just made this using vegetable broth using bouillon, 3 potatoes, a can of corn and leftovers from rotisserie chicken. I have to say this broth/gravy is so yummy. Your seasoning with soy sauce and thyme etc. (i had no sage) makes this amazing. And soooo easy! Thank you.
A beautiful recipe,all simple and Budget friendly,quick and nourishing.
This looked immediately like a pot pie filling to me and like great comfort food. I like that it’s so simple too!
Hi, this looks so warm and comforting! I was wondering if there is a milk alternative you would suggest that would suit this recipe. It would be helpful for when I’m cooking for vegans or people with lactose intolerance.
You could use pretty much any unsweetened non-dairy milk. :)
I usually lurk, but just wanted to thank you for posting recipes that work with just the most basic of ingredients but showing us how to level up if we have access to extra ingredients. Times are tough and about to get a lot worse, so this is super helpful!!!!
(PS I love your cookbook and hope you put out another one day!)
Would you be able to share the source(s) of some Great Depression recipes? I’m moving to the arctic in a few weeks and feel like they would be super helpful for me!
I have this book, but I don’t find the recipes very practical for today’s use because ingredient costs and availability were different then, and the flavors are often very bland compared to today’s standard). It’s more of an interesting read. That being said, a lot of people have shared different youtube channels and things where people do a lot of depression-era cooking, so you might try searching there!
For baking (specifically) there is a tik-tok guy by the name of B. Dylan Hollis. He bakes and taste-tests old baking recipes in a pretty hilarious manner. Some of them turn out to be awful/some of them turn out to be great so its a mixed bag but a lot of fun to watch. Recently he made a ‘whacky’ cake (a depression era, vegan, chocolate cake with very minimal ingredients/prep) that turns out pretty great!
Haha, I think I’ve seen him come across my feed! We actually have a version of “whacky cake” on the blog, and it’s definitely a favorite! https://www.budgetbytes.com/chocolate-depression-cake/
That chocolate depression cake you shared awhile back is one of our family’s favorites!!! It’s always requested! It’s SO SO good!
Try adding a little curry, smoked paprika, or thyme. Goes well over toast, biscuits, cornbread …
Try with just peas for “creamed” peas . So versatile!!