This recipe is for an entire Dinner - for any of you who know Oklahomans (Okies) this is common dinner, it might be a little old fashioned, as people (and myself) have switched to more healthful dishes, however this is TRUE southern cook’in :) This recipe is for 4 adults.

Ingrediants you will need:

6 Chopped Steaks - (1 -2 for each person eating the dinner)

1 Large Frying pan

1 Cup of Baking Mix (ie, Bisquick, Jiffy, Pioneer…. )
2 Cups of Flour (Regular kind… not self rising)
4 eggs
1 ½ Cups of milk
Garlic Salt
Pepper
Oregano

Gravy
Sausage or Bacon Grease
2-3 Tblsp Flour
3-4 Cups Milk
Salt
Pepper

Rolls

Buy the Frozen Yeast Type! - set them out early and have them ready to cook 20 minutes before Dinner is ready.

Instructions:

For the chicken fried steaks:

Start by mixing the Flour and Baking mix together in a large Bowl. Add Garlic Salt - perhaps approx. 1 -
1 ½ Tblsp , and 1 - 1 ½ Tblsp Pepper and 4 pinches of Oregano. Mix well. Set the bowl to the side. In another bowl, mix the eggs and milk together until the eggs and milk seem to have mixed very well with each other.

Set both of the bowls next to each other, and set out a large platter next to the bowls. Rinse the steaks very well, removing any fat from them. Dip each steak in the egg/milk mixture, then into the flour mixture. Coat the steaks 2 times, make sure the covering of flour/Seasonings is QUITE heavy (by pressing the flour into the meat is tends to coat it better)

In a LARGE frying pan, fill half with OIL and turn the burner to high to heat it up. To check the temperature of the oil, take a little of the egg/flour coating and drop it into the frying pan, if it is sizzling, it is most likely ready. Turn the burner down a bit, about med/high or so… and add 1 - 2 or 3 coated steaks (whatever your frying pan can handle).

While those are cooking, you can attend to potatoes, and making sure the corn is ready for heating.

When you can see the sides of the steaks turning golden brown, turn. Continue to cook until both sides are quite brown, and you can see only clear juices coming from the meat.

Time to start the gravy - In a skillet, melt bacon or sausage grease until it is hot. Make sure your milk is nearby, and sprinkle the flour into the grease in the skillet and stir around until it is starting to be a thick paste - then add a little milk mixing the paste into the milk. Continue to add milk stir CONSTANTLY, this gravy can get lumpy quickly at the mixing in milk time. When the milk reaches the middle of the height of the pan, you have enough… perhaps a little more. The pan will be quite cool by this time, and you will need to let the gravy warm up to boiling point. Stir the mixture often, but not constantly until it starts to boil. Add Pepper and Salt to taste - as for us, prolly about 2 tsp Pepper, and a few shakes of the salt shaker. When the gravy comes to a boil, stir continuously. It will start to firm up, and you will need to lower the temerature of the burner, and keep stiring. When it is thick enough, you may turn off the burner and let it set for a few minutes before serving with Dinner.

Bake the rolls as stated on the packages. If you adventurous enough to make your own yeast rolls, then GREAT… I take a few short cuts here and there, and the frozen type work just as well J

Cook the corn whatever way you like. We prefer to have fresh corn on the cob. I remove all but 2 - 3 layers of husk, and then cover each with plastic wrap. Then placing them in the microwave - 1 minute for each corn-on-the-cob that I placed in the microwave.

The Gravy is typically poured over the steak and mashed potatoes and having extra on the table is NOT a sin. I always prefer more pepper on my gravy, so make sure you have the shakers back on the table.

When everything in the kitchen seems to be spinning <g> and you are totally worn-out, then dinner is ready J In true sothern style, you would need to have ICE TEA with your dinner, or perhaps Lemonade, but Lord Aramis REALLY despises ICED TEA, so water and/or lemonade works well J a last touch would be real butter for the rolls, they are just not the same with margerine!

To end a perfectly wonderful meal, a homemade apple pie or apple crunch is in order. I despise making pie crust and I will do ANYTHING not to have to make one. Try the ready to use type and add a can of apples or just go buy an apple pie at the grocery store J When serving, it must be hot, with vanilla ice cream on top.

If you can still MOVE after the meal, I suggest that you summons all that ate your wonderful meal to clean up the dining room and the kitchen <g>

Ya’ll come back now… ya hear!!!!! <g>