Comfort at the clubhouse

Last night as fifteen neighbors gathered for the monthly Abbey Point night, most of us selected the "special" from the Family Night Feature they offer on Wednesdays. Perhaps the bitter weather and the friendly confines made everyone long for the comfort of old-fashioned food, as most of us ordered it without hesitation.
On came one big bowl of tossed salad to pass, baking powder biscuits, fried chicken, mashed potatoes with gravy, and vegetables, with a follow-on bowl of ice cream.
Somebody said this was the classic "Sunday Dinner" spread. We recalled that it was such fare that was built into long ago church contracts which specified that parishioners would take turns feeding the pastor's family a chicken dinner as part of his salary.
So then today we read in Bev Korkowski's blog about their family debate as to the best way of making hamburger gravy.
Here's her note:

Comfort food....
Last Saturday, while a bunch of the Korkowski women were talking about "comfort food", the topic of hamburger gravy came up, and it was surprising to hear of the different ways we all make it...some put flour in with the ground beef to thicken into gravy, some add beef broth to the ground beef, etc. So, if you're looking for a good winter dinnertime item, here's the recipe I've used for years and years...so good, so warming, and so simple!

• Brown 1 1b. good quality ground beef with one large onion and some diced fresh garlic
• Add 1 can cream of mushroom and 1 can cream of chicken soups. After stirring them into the ground beef mixture, add enough milk to your desired consistency. 
• Simmer at least five minutes; serve over potatoes, rice, or noodles.
• Guaranteed to bring back memories of hot lunches during your grade school days!