CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668ac97a   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   October 26: National Chicken Fried Steak Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken Fried Steak   
    Categories: Beef, Breads, Sauces, Dairy   
         Yield: 4 Servings   
       
   MMMMM---------------------------STEAK--------------------------------   
         2 lb Beef round; 1/2" thick;   
              - twice tenderized by the   
              - butcher   
         2 c  All-purpose flour   
         2 ts Baking powder   
         1 ts Baking soda   
         1 ts Fresh ground black pepper   
       3/4 ts Salt   
     1 1/2 c  Buttermilk   
         1 lg Egg   
         1 tb Red pepper sauce   
         2 cl Garlic; minced   
              Crisco for deep frying   
      
   MMMMM--------------------CLASSIC CREAM GRAVY-------------------------   
       1/4 c  Pan drippings   
         3 tb All-purpose flour   
         2 c  Evaporated milk   
         1 c  Unsalted beef stock   
       1/2 ts Fresh ground black pepper   
              Salt   
      
   MMMMM--------------------------OPTIONAL-------------------------------   
              Mashed potatoes   
              Homemade buttermilk biscuits   
       
     Cut steak into 4 equal portions. Pound until each is   
     about 1/4" thick. Place flour in a shallow bowl. In a   
     second dish, stir together baking powder, soda, pepper   
     and salt; mix in buttermilk, egg, pepper sauce and   
     garlic. The mixture will be thin.   
        
     Dredge each steak first in flour, then in batter. Dunk   
     steaks back into flour and dredge well, patting in the   
     flour until the surface of the meat is dry.   
        
     Add enough shortening to a deep cast-iron skillet or   
     Dutch oven to deep fry steaks in at least 4" of fat.   
     Bring temperature of shortening to 325ºF/165ºC. Fry the   
     steaks, pushing them under the fat or turning them as   
     they bob to the surface, for 7 to 8 minutes, or until   
     they are golden brown.   
        
     Drain steaks on paper towels and transfer to a platter.   
     Keep warm while preparing Classic Cream Gravy.   
        
     Divide steaks among 4 plates and serve with mashed   
     potatoes and gravy.   
        
     CLASSIC CREAM GRAVY: After cooking chicken-fried steak   
     or similar dish, pour off the top fat through a strainer,   
     leaving about 1/2 cup pan drippings in the bottom of the   
     skillet. Return any browned cracklings from the strainer   
     to the skillet before starting the gravy.   
        
     Place skillet over medium heat. Sprinkle in the flour,   
     stirring to avoid lumps. Add milk and stock. Simmer until   
     liquid is thickened and the raw flour taste is gone,   
     about 3 minutes. Stir the gravy up from the bottom   
     frequently, scraping up any browned bits. Season with   
     pepper and salt.   
        
     Makes about 3 cups.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Klingon sons! You killed my bastard! No, wait   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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