Hey y'all ... I am NOTORIOUS for running people out of my kitchen. Not because I don't like the company, but because it is so small; and I cook a lot like the tazmanian devil ... a whirlwind of flying objects is no safe place for any spectators. To avoid sending anyone to the hospital, I just made a rule that when I am cooking HOT foods, everyone has to stay clear. That way, no one can say that my cooking put them in the hospital!
I'll be keeping the previous weeks' recipes handy for those of you who missed it, or want it repeated. Keep in mind, some of these are NOT for you crybabies who are always on a diet, although, we'll do some of those too; so don't come cryin' and whinin' to me that my recipes are fattening! Of COURSE they are! (well ... SOME are) Lesbians cannot live on Slim Fast ALONE! I will, however, try and give alternatives to the higher calorie items, and throw in a vegetarian dish now and then.
Ok, a buddy of mine e-mailed us and asked for a recipe for country fried steak ... so I decided to do a real Hillbilly Dinner page this week. Invite your lean-cuisine-eatin' friends over for this one. The recipes are antiques, modified to fit our faster paced lives.
Ingredients:
Wash the meat thoroughly then mix egg and milk and soak the meat well in it. In a large brown bag, pour all the dry ingredients and shake until well mixed.
Set the stove on high and when your pan is hot, turn down just a little, but not quite to Medium High.
In a HOT FRYING PAN pour in oil 3/4 full. Take the meat out of the liquid mixture and dump into the bag of dry ingredients. Shake until well coated. With tongs, take the meat and place it gently and carefully into the hot oil. Fry for appoximately 4-5 minutes on each side, or until a nice golden brown. Remove from pan and drain well on paper bags or paper towels.
Serve with mashed taters, milk gravy (below) and sweet greens (below).
** TIPS for frying ... ALWAYS allow your pan to get hot before adding oil. Fry your foods at the hottest temperature possible without burning. BE CAREFUL! Do NOT allow kids and pets or clumsy adults in the kitchen while you cook, especially not while you FRY.
Ingredients:
Melt the butter in a hot pan. Slowly add flour, salt and pepper mixing continuously until a roux (smooth paste) is formed. Add the milk a little at a time and continue stirring until you have a smooth, velvety texture.
Gravy is a dish/condiment the cooking of which is highly personal (blush). For a thick gravy, use more flour and less milk. For a velvety gravy, the least amount of flour to the most amount of milk. If you like something in between, experiment til you get what you like. But whatever your preference, remember that the key to any good gravy or sauce is patience!
Ingredients:
You will also need:
Wash the greens and stuff them in the pot, add water to nearly 3/4 full. Throw in the rest of the ingredients, cover the pot and bring to a boil. Boil for about ten minutes, then turn heat down to simmer and cook until there's only about one to one-half inch of liquid left in the pot. That liquid is called "POT LIQUOR" and is fabulous on biscuits. It will have a thin, creamy look.
Serve this meal with mashed taters and biscuits. As for my biscuit recipes, well, I AIN'T givin' THEM out unless I see MAJOR begging! Send e-mail if you REALLY want me to give my biscuit recipes, if enough of you are interested, I'll do it.
Check back next week, cuz I'm gonna do a vegetarian page so that my little crybaby friends won't feel left out. Besides, they are good recipes, in fact they are so good that there won't be any leftovers fer yer dawgs! So stock up on Gravy Train fer next week!