Ingredients:
1 jeaness thibodeau (gccm87a)
1 package finely crushed saltine
1 crack
1 round steak or cube steak
1/2 cup flour -- (about)
1 (either cut into strips or
1 water
1 large slabs)
1 salt, pepper -- and garlic
1 pow
Instructions:
Use the flour and spices and mix together, add enough water to make a
runny paste. Drench the steak in the paste, Spread the cracker crumbs
out on waxed paper cover the steak with the cracker crumbs, Fry in
hot oil until golden brown. For the gravy, if you use a pan to fry
the steak in, drain off the oil, leaving as much of the drippings as
possible. Add 4TBS butter, melt the butter in the pan, then add 4TBS
flour stir until thickened. Add about 1 cup of milk stirring
constantly, and salt and pepper to taste Stir until bubbly and thick.
Good served with Mashed Potato's, Green Beans and Biscuits.
Reformatted by: CYGNUS, HCPM52C
Recipe By :
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Chicken Fried Steak Fingers Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
