Here is a favorite in my family. Chicken Fried Steak with gravy, baked potato or mashed potatoes, tossed salad. Green beans for the kids if they don't like salad. This is so good and easy to do. Give it a try.

Texas-Style Chicken Fried Steak with Cream Gravy

* 4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself
* 1 egg
* 1/4 cup milk
* all-purpose flour
* cooking oil or melted Crisco®
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon paprika
* 1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.

Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

Perfect Mashed Potatoes Recipe

Ingredients

1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper

A potato masher
Method

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Serves 4.

I Did It My Way- Tossed Salad

Serves 4 -6

Ingredients:

* 1/2 red onion (cut in half and sliced thin)
* 1 cucumber (peeled and sliced thin or diced)
* 1/2 carrot (shredded)
* 1/2 cup sliced mushrooms
* salt and pepper (to taste)
* 2 tomatoes with juice (ripe and diced)
* 1/2-1 head lettuce (cut up in small bite size pieces)
* 1 (12 ounce) can pitted black olives (whole)
* 1/2 cup cheddar cheese (shredded)

Directions:

1.Combine first 6 ingredients and stir well.
2.(the tomatoes should make a little juice).
3.Add lettuce and Toss.
4.Throw in the olives.
5.Sprinkle on the cheese.
6. Enjoy with or without the dressing!
Source(s):
http://www.texascooking.com/recipes/texascfs.htm
http://www.elise.com/recipes/archives/001509perfect_mashed_potatoes.php
http://www.recipezaar.com/I-Did-It-My-Way-Tossed-Salad-126190


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