Fried Baked Potato
3-4 large Russet potatoes
1 ½ c oil
Sour Cream
Shredded Cheese
Bacon bits
Chives
Salt & Pepper
Add oil to medium size frying pan on medium heat Turn oven to 300° Wash & gently scrub potatoes and then dry Dice potatoes into ¼ in pieces Then add potatoes to pan, just enough to cover bottom of pan With slotted spoon, fry for about 4-5 minutes Be sure to turn potatoes so they don’t stick to each nor pan After frying 4-5 minutes, place potatoes in a casserole dish, set aside Repeat process until all potatoes are friend Place casserole dish in oven for about 5 minutes Remove from oven and serve on plate Then finish potatoes with the toppings listed above.
Chicken Fried Steak
4 – 4oz cube steak
2 eggs
1 c milk
2 c flour
Salt & Pepper (or your favorite seasonings)
1 ½ c oil
Meat tenderizer First, clean steak under cool water, then pat dry with paper towels. Turn oven on to 200° Fill medium size cast iron pan with frying oil on medium/high heat. Place eggs in medium size bowl and beat till canary yellow, then add milk Mix the flour, salt & pepper in a medium bowl Flatten steaks with tenderizer to ¼ in thick Place steaks in flour cover well and pat off excess flour Then dip in egg & milk batter Dip a second time in flour Patting off excess flour, place 2 steaks in frying oil Reduce heat to medium and fry on both sides for 3-5 minutes If red streaks (blood) appears don’t worry, that’s ok After frying both sides, remove and place on cookie rack to drain Then place cookie rack on a pan and put in oven to keep warm.
Country Gravy
2 tbsp chicken grease
1 c flour
2-3 c milk or buttermilk
Salt & Pepper (or favorite seasonings)
After frying steaks, drain grease except for 2 tablespoons (if there are steak bits, that’s ok. Add them to the grease) In same frying pan, add the grease & bits and turn heat up to medium high When light smoke appears, reduce heat to medium Add flour and mix well till gray and lumpy (DO NOT BURN FLOUR!!) When gray & lumpy, reduce heat and add 1 cup milk When the gravy starts to thicken, reduce heat and add more milk to desired consistency When at desired consistency, take steaks out of oven and serve on individual plates With spoon or ladle, top steaks with country gravy Serve with your favorite side dishes
HPS Magazine 