Country Fried Steak with Biscuits and Gravy

Steak and Gravy:

• 1 1/2 cups, plus 2 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
• 1 teaspoon House Seasoning, recipe follows
• 1 teaspoon seasoning salt
• 2 cups buttermilk
• 2/3 cup vegetable oil
• 1 1/2 teaspoons salt
• 1 quart whole milk
• 1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
• 1 bunch green onions, or 1 medium yellow onion, sliced

Basic Biscuits:

• 1 package yeast
• 1/2 cup lukewarm water
• 5 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 3/4 cup solid shortening (recommended: Crisco)
• 2 cups buttermilk

Directions

Steak and Gravy: Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac'cent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

Black Forest Cake

• 1 (18.25 ounce) package devil's food cake mix with pudding (I prefer Pillsbury)
• 3 eggs
• 1 1/4 cup of water
• 1/2 cup Oil
• 1 tablespoon almond extract
• 1 10 oz Maraschino Cherries, drained & stems removed
• 1 cup semisweet chocolate chips
• Chocolate Fudge Frosting ( I prefer Pillsbury)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together: cake mix, beaten eggs, almond extract, water, oil, cherries, and semisweet chocolate chips. Stir until just combined. Pour batter into a greased bunt pan.
3. Bake in a 350 degree F (175 degree C) oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
4. Spread frosting over cooled cake. Serve cake as is or with whipped cream and a cherry.

Smoked Salmon Cucumber Canapes

• 2 medium chilled cucumbers, rinsed & cut into 1/4 inch slices
• 4 ounces smoked salmon, flaked
• 4 oz low-fat cream cheese, softened
• 1/4 cup low-fat Parmesan cheese
• 1 tbsp Brown Mustard

1. Mix cream cheese, Parmesan, and brown mustard in a bowl.
2. Thinly spread cream cheese mixture on top of cucumber slices, then top with flaked smoked salmon.
3. Refrigerate for at least one hour & serve chilled.

Perfect for appetizers or party plates!

Turkey Meatloaf & Garlic Mashed Potatoes

• 3 cups chopped yellow onions (2 large onions)
• 2 tablespoons good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1/3 cup Worcestershire sauce
• 3/4 cup chicken stock
• 1 1/2 teaspoons tomato paste
• 5 pounds ground turkey breast
• 1 1/2 cups plain dry bread crumbs
• 3 extra-large eggs, beaten
• 3/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Garlic Mashed Potatoes

• 8 Red Potatoes, skins removed & quartered
• 2 whole garlic cloves, hard ends removed
• 1/2 stick of unsalted Margarine
• 1/4 cup Whipping Cream
• Salt & Pepper to taste

Boil the potatoes and garlic for about 15-20 minutes, drain well. Then in a bowl add margarine, whipping cream, salt, and pepper to potatoes and garlic mixture. With a potato masher or fork, mash everything together until it has reached your desired texture. Some people prefer chunky, some smooth. Whip with a fork for 30 seconds afterwards and serve hot.
Serves 2-3 people, double recipe for 4.

Crawfish & Andouille Sausage Jambalaya

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• Salt and cayenne
• 1 pound smoked sausage, sliced into 1/4-inch slices
• 4 bay leaves
• 2 cups chopped tomatoes, peeled and seeded
• 1 tablespoon chopped garlic
• 2 cups white rice
• 6 cups chicken stock
• 2 pounds crawfish tails
• 1 cup chopped green onions

Directions

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, peppers, and celery. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in the crawfish tails and green onions and reseason if necessary

Crawfish Boil

• 1 gallon of water
• 2 oz Zatarain's Concentrated Shrimp & Crab Boil (Oil, not dried bags)
• 4 Whole Cloves of Garlic, smashed with the side of a knife
• Juice from one Lemon, throw in left over rinds after
• 3 large Bay Leaves
• 2 tbsp Old Bay Seasoning

* Bring to boil & let boil for about 5 minutes. Make sure to have a vent running over the stove or windows in the kitchen open.

• 4 Red Potatoes, halved
• 1-2 Yellow onions, halved
• 4 Small Corn on the Cobs

* Boil these in the mixture for about 15 minutes, or until the potatoes are soft enough to eat, but not mushy. Pull veggies, and lemons out of the water with a Colander spoon, to drain boil back into the pot.

• 4-5lbs of Crawfish (live & purged is best)

*Add Crawfish to the water,then boil covered for 5 minutes. Turn off heat and allow crawfish to sit in liquid for 10 minutes, uncovered.

Spiked Strawberry Lemonade

•  10 whole strawberries, quartered
• 3 tbsp sugar
• 1 handful of mint leaves, stems removed
• 1 part Bacardi Raspberry
• 2 parts Club Soda
• Juice from 3 lemons
• 2 lemons, quartered

1. In the bottom of pitcher, mash 1/2 of the strawberries with sugar, & mint leaves.
2. Add Bacardi, club soda, lemon juice, other 1/2 of strawberries, & lemon quarters.
3. Add desired amount of ice cubes, stir & enjoy. Stir well before each serving.

A deliciously refreshing drink! You can also use raspberries in place of strawberries.