Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Just spray the Sat dish with cooking spray or WD-40. Snow wont stick
John
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http://www.alanskitchen.com/Cowboy/Recipes/Sandwiches/01-25/03-Quick_Beef_Black_Bean_Burritos.htm
Quick Beef & Black Bean Burritos
Quick Beef & Black Bean BurritosMakes 8 servings
Prep Time: 15 min.
Ingredients:
* 1 - package (1-3/4 to 2-1/2 lbs.) fully cooked beef pot roast
* 3/4 - cup canned black beans, rinsed and drained
* 1/2 - cup prepared Chipotle salsa
* Flour tortillas
* Sour cream (as desired)
* Jack cheese, shredded (as desired)
* Cilantro, chopped (as desired)
* Green onions, sliced (as desired)
Directions:
1. Heat pot roast according to package directions.
2. Transfer liquid from pot roast to medium saucepan.
3. Cut pot roast crosswise into 4 pieces and shred with two forks.
4. Add beef, black beans and Chipotle salsa to liquid in pan.
5. Heat over medium heat until hot, stirring occasionally.
6. Place beef mixture in tortillas, add toppings as desired.
http://www.alanskitchen.com/Cowboy/Recipes/Sandwiches/01-25/12-Sandwich_Cowboy_Recipe.htm
The Roy Roger Steak Sandwich
Makes 4 servings
Prep Time: 5 min.
Cooking Time: 10 min.
Ingredients
* 1/2 - cup salsa
* 1/2 - cup sour cream
* 1/2 - cup green onions, chopped
* 4 - beef sirloin strip steaks or ribeye steaks, cut 1/2-inch thick
* 2 - teaspoons McCormick Montreal Steak Seasoning
* 4 - hoagie shaped rolls, split and toasted
* leaf lettuce
Directions
Preheat grill to medium heat.
1. In a mixing bowl, add salsa, sour cream and green onions to make sandwich spread.
2. Mix and refrigerate.
3. Season both sides of steaks with Montreal Steak Seasoning.
4. Grill steaks for 6 to 7 minutes, turning once after 4 minutes.
5. Or, pan fry over medium-high heat for 6 minutes, turning occasionally.
6. Spread rolls with 2 tablespoons of spread per side.
7. Top with lettuce leaf and sizzling steak.
8. Close sandwich and serve immediately.
http://www.alanskitchen.com/Cowboy/Recipes/Sandwiches/01-25/02-Beef_Sandwiches_Onion_Marmalade.htm
Beef Sandwiches with Onion Marmalade
Beef Sandwiches with Onion MarmaladeMakes 4 servings
Prep Time: 1-1/2 hours
Cooking Time: 5 minutes or less
Ingredients:
* Onion Marmalade Ingredients:
o 1 - cup white or yellow onion, chopped
o 1 - cup purple onion, chopped
o 3 - green onions, chopped
o 2 - Tablespoons oil
o 1/4 - cup sugar
o 2 - Tablespoon cider vinegar
o 1 - teaspoon Worcestershire sauce
o 1/4 - teaspoon salt
o 1/8 - teaspoon pepper
o Dash ground cloves
* Sandwich Ingredients:
o 3/4 - pound thinly sliced deli roast beef
o 4 - endive or lettuce leaves
o 4 - French rolls (6-inches)
Directions:
Onion Marmalade
1. Sauté onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasionally.
2. Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves.
3. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates.
4. Cool completely. Refrigerate in a tightly covered container up to 1 week.
Sandwich
1. To assemble sandwiches, bring onion mixture to room temperature.
2. Place endive or lettuce leaves on bottom halves of toasted rolls.
3. Arrange beef over endive. Spread onion mixture evenly over beef.
4. Place top halves on rolls. Cut each sandwich in half.
http://www.alanskitchen.com/Cowboy/Recipes/Side-Dish/Tucumcari-Baked-Beans_Green-Chiles.htm
Tucumcari Baked Beans w/Green Chiles
Cowboy Cooking Recipes from AlansKitchen.comMakes 6 to 8 servings
Ingredients
* 1-1/2 - cups dried navy beans
* 1/2 - cup pinto beans
* 6 - bacon slices, diced
* 1 - medium onion, sliced
* 1/4 - cup brown sugar (packed)
* 3 - Tablespoons molasses
* 1 - teaspoon salt
* 1-1/2 - teaspoon prepared mustard
* 1/8 - teaspoon pepper
* 3 - green chiles, roasted and diced
Directions
Preheat oven to 300°F.
1. Use your favorite method to tenderize beans or according to package instruction.
2. Drain beans and keep the liquid.
3. In a large skillet, brown bacon until crisp.
4. Remove bacon and remove all but a tablespoon of grease.
5. Sauté onions in skillet.
6. In a 2-quart un-greased casserole dish, add beans, onions and bacon.
7. Stir in the brown sugar, molasses, salt, prepared mustard, pepper, chiles and 1 cup of the reserved liquid.
8. Then add the remaining reserved liquid or water to almost cover ingredients.
9. Cover and bake 3-1/2 to 4 hours.
10. Remove cover for the last 30 minutes of baking.
11. If beans look dry during baking, stir.
http://www.alanskitchen.com/Cowboy/Recipes/Side-Dish/01-25/01-Corn-Green-Chilies.htm
“The Kid’s” Corn and Green Chilies
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 - 6 servings.
Prep Time: 10 min.
Cooking Time: 20-30 min.
Ingredients
* 1 - pound frozen whole kernel corn
* 2 - Tablespoons butter
* 1 - medium onion, chopped
* 1 - can chopped green chilies (4 ounce)
* 1/2 - pound Monterey Jack cheese, shredded
* salt (to taste)
* pepper (to taste)
* 1/2 - cup sour cream
Directions
1. Melt the butter in a large sauce pan.
2. Sauté the chopped onion and the green chilies until the onion is tender.
3. Add the frozen corn and cook until heated through.
4. Stir in the shredded cheese and salt and pepper to taste.
5. When the cheese is completely melted, remove from heat and stir in the sour cream.
6. Serve hot.
http://www.alanskitchen.com/Cowboy/Recipes/Side-Dish/Palo-Duro-Canyon_Corn.htm
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Palo Duro Canyon Corn
Cowboy Cooking Recipes from AlansKitchen.com Makes 6 servings
Ingredients
* 1 - Tablespoon olive oil
* 1 - onion, finely minced
* 2 - cups tomato puree
* 2 - Tablespoons diced celery
* 2 - Tablespoons chili powder
* 2 - Tablespoons butter
* 3 - cups uncooked corn kernels
* 1 - teaspoon salt
* 1/2 - teaspoon pepper
Directions
Preheat oven to 350° F.
1. In a heavy skillet, heat the oil and sauté the onion until golden.
2. Add in the tomato puree, celery, chili powder, butter, corn, salt and pepper.
3. Mix well
4. Pour into a buttered casserole, and bake 30 minutes.
http://www.alanskitchen.com/Cowboy/Recipes/Side-Dish/01-25/04-Dutch_Oven_Wrangler_Beans.htm
Dutch Oven Wrangler Beans
Cowboy Cooking Recipes from AlansKitchen.com Makes 8 Servings
Ingredients:
* 1 - pound dried pinto beans
* 2-1/2 - cups cold water
* 1/2 - pound salt pork, cut up
* 1 - red chili pepper
* 1 - medium onion, chopped
* 1 - clove garlic, minced
* 1 - can (6 ounces) tomato paste
* 1-1/2 - Tablespoon chili powder
* 1 - teaspoon salt
* 1 - teaspoon cumin seed
* 1/2 - teaspoon marjoram
Directions:
1. Wash and pick over beans; put in mixing bowl. Cover beans with cold water and soak overnight.
2. Next mornings put beans, water, and salt pork into Dutch oven and bring to a boil; reduce heat.
3. Cover and simmer 1 hour.
4. Stir chili pepper, onion, garlic tomato paste, chili powder, salt, cumin seed, and marjoram; cover and simmer 3 hours or until tender.
5. Add more water if necessary.
http://www.alanskitchen.com/Cowboy/Recipes/Side-Dish/01-25/02-Cowboy-Spicy-Hot-Beans.htm
Cowboy Spicy Hot Beans
Cowboy Cooking Recipes from AlansKitchen.comMakes 10 servings
Prep Time: Overnight
Cooking Time: 2-1/2 hours
Ingredients
* 1 - pound dried pinto beans
* 6 - cups water
* 1 - pound bacon, pieces cut in half
* 1 - pound smoked link beef sausage
* 2 - medium onions, chopped
* 1/2 - cup chopped green pepper
* 4 - cloves minced garlic
* 1/2 - cup Worcestershire sauce
* 1 - Tablespoon brown sugar
* 2 - Tablespoon ground cumin
* 1 - Tablespoon pepper
* 1 - Tablespoon celery seeds
* 2-3 - teaspoon hot pepper sauce
* 1 - teaspoon salt
* 1 - bay leaf
* 1 - can (16 ounces) diced tomatoes, undrained
Directions
1. Sort and wash beans. Cover with water and soak overnight. Drain.
2. Add 6 cups water. Combine bacon, sausage, onion, green pepper and garlic.
3. Cook over medium heat until bacon is done and vegetables are tender.
4. Add Worcestershire sauce, sugar, cumin, pepper, celery seeds, hot pepper sauce, salt, and bay leaf. You want to bring mixture to a boil.
5. Cover, reduce heat and simmer for 2 hours, or until beans are tender, stirring occasionally.
6. Add tomatoes and cook 30 minutes longer. Remove bay leaf before serving.
http://www.alanskitchen.com/Cowboy/Recipes/Side-Dish/01-25/06-Side-Dish_Cowboy_Recipe.htm
Wishbone’s Pork and Beans
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 to 6 servings
Ingredients:
* 2 - cup small dried soup beans
* 4 - pork chops, diced
* 1/2 - teaspoon salt
* 2 - Tablespoons molasses
* 1 - Tablespoon brown sugar
* 1/4 - teaspoon pepper
* 1/8 - teaspoon ginger
Directions:
Preheat oven to 250° F.
1. Soak dried soup beans overnight. Next day, drain and place in soup kettle with boiling water to cover. Simmer until the beans swell and skins begins to crack.
2. In a skillet at moderate heat, quickly brown the chops. Add to the bean pot.
3. Take 2 cups of bean water and pour into a bowl. Add the salt, molasses, brown sugar, pepper, and ginger. Pour mixture over the beans. Cover the beans and place in oven and bake 4 hours.
4. Add bean water from time to time. Uncover beans and finish baking for 30 minutes. You want the beans browned on top
http://www.alanskitchen.com/Cowboy/Recipes/Sandwiches/01-25/15-Sandwich_Cowboy_Recipe.htm
Wish’s Beef Wraps with Tomato-Corn Salsa
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 servings
Prep Time: 20 min.
Ingredients:
* Tomato-Corn Salsa
o 1/2 - cup frozen whole kernel corn, defrosted
o 1 - small tomato, chopped
o 1 - Tablespoon chopped cilantro
* Beef Wraps
o 1 - jar (16 ounces) prepared thick and chunky salsa
o 1 - portion (approx. 3-3/4 cups) Two-Way Shredded Beef or fully cooked shredded beef
o 2 - Tablespoons chopped cilantro
o 4 - four tortillas (10-inch), warmed
o chopped cilantro
Directions:
1. In a bowl, combine corn, tomato and cilantro.
2. In small bowl, combine Tomato-Corn Salsa ingredients with 2 Tablespoons prepared thick and chunky salsa; cover and refrigerate until ready to use.
3. In 1-1/2 quart microwave-safe dish combine shredded beef, remaining salsa and 2 Tablespoon chopped cilantro. Cover and microwave on HIGH 7 to 8 minutes or until hot, stirring once.
4. Spoon 1/4 of beef mixture (approx. 1 cup) evenly over each tortilla, leaving 1-1/2 inch border on all sides. Top each with approx. 1/4 cup Tomato-Corn Salsa.
5. Fold right and left edges of tortilla over filling; fold bottom edge up, then roll up jelly-roll fashion.
6. Garnish with additional chopped cilantro; serving immediately.
http://www.alanskitchen.com/Cowboy/Recipes/Breakfast/Rex-Allens-Egg-Omelet.htm
Rex Allen’s Egg Omelet
Makes 4 to 6 servings.
Ingredients
2 - Tablespoon butter
2 - Tablespoon olive oil
1 - cup red onions, diced
1 - cup green onions with tops, chopped
1 - cup broccoli, diced
1 - cup fresh mushrooms, sliced
8 - eggs, slightly beaten
1/4 - cup evaporated milk
1/2 - teaspoon oregano
1/2 - teaspoon basil
1/2 - teaspoon salt
1/8 - teaspoon pepper
1/4 - pound cheddar cheese, shredded
1/4 - pound Monterrey Jack cheese, shredded
Cilantro or parsley as garnish
Directions
* In a large skillet at medium heat, add butter and olive oil.
* Next, add the onions, broccoli, and mushrooms.
* Cook until broccoli is soft.
* In a large mixing bowl, mix the eggs and milk.
* Add in the oregano, basil, salt and pepper and pour into the vegetable mixture.
* Cook until eggs set.
* Turn off the heat.
* Sprinkle with the cheeses, and cover to melt the cheese.
* Cut into wedges and serve.
* Garnish with cilantro or parsley.
http://www.alanskitchen.com/Cowboy/Recipes/Breakfast/Billy_Kid_Egg_Croquettes.htm
Billy the Kid Egg Croquettes
Make 4 servings.
Ingredients
3 - Tablespoon butter
3 - Tablespoon flour
3/4 - cup milk
1/2 - teaspoon salt
1/8 - cayenne pepper
4 - hard-boiled eggs, chopped
1/4 - cup breadcrumbs
1 - egg, slightly beaten
Directions
* In a saucepan at low heat, melt butter.
* Stir in the flour and gradually add the milk, salt and cayenne pepper.
* Stir until ingredients have thickened.
* Remove sauce from heat, add the chopped eggs and cool.
* Shape into croquettes, roll in crumbs, dip in beaten egg, and fry in deep fat at 365ºF about 3-minutes or until golden brown.
http://www.alanskitchen.com/Cowboy/Recipes/Meats/Classic-Chuck-Wagon-Pot-Roast.htm
Classic Chuck Wagon Pot Roast
Cowboy Cooking Recipes from AlansKitchen.comMakes 6 to 8 servings
Ingredients
* 2 - Tablespoon vegetable oil
* 1 - boneless (about 3 pounds) beef chuck shoulder, arm or blade pot roast
* 1 - teaspoon salt
* 1/4 - teaspoon pepper
* 3 - cups thinly sliced onions (about 2 medium sized)
* 3 - cloves garlic, minced
* 1/4 - cup all-purpose flour
* 1/2 - cup beer or apple cider
* 1/2 - cup water
* 1 - teaspoon dried thyme leaves, crumbled
Directions
1. In Dutch oven, heat 1-tablespoon oil over medium heat until hot.
2. Place beef pot roast in Dutch oven and evenly brown.
3. Remove roast from Dutch oven.
4. Season with salt and pepper.
5. Add remaining 1-tablespoon oil to Dutch oven. Heat until hot.
6. Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden.
7. Stir in flour.
8. Stir in beer (or cider), water and thyme until blended.
9. Bring to a boil.
10. Return pot roast to Dutch oven.
11. Reduce heat and cover tightly.
12. Simmer for 2-1/4 to 2-3/4 hours, or until pot roast is fork-tender.
13. Remove pot roast to platter; carve into slices.
http://www.alanskitchen.com/Cowboy/Recipes/Meats/Beef/01-25/05-Texas-Beer.htm
Texas Beer Barbecue
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 servings
Ingredients
*
Marinade
o
1 - cup chili sauce bottled
o
1/2 - cup beer
o
1/3 - cup vegetable oil
o
1/4 - cup onion, finely chopped
o
1/4 - cup cilantro, finely chopped
o
3 - Tablespoons chili powder
o
1 - teaspoon ground cumin
o
1/2 - teaspoon dried red pepper
o
1/4 - teaspoon salt
* 2 - pounds beef flank steak, cut 1-inch thick
Directions
1.
In a medium bowl, you want to combine the chili sauce, beer, vegetable oil, onion, cilantro, chili powder, cumin, pepper and salt.
2. Place steak in glass baking dish or a large, re-sealable plastic bag. Pour the marinade over the steak, turn to coat both side. Cover the dish or seal the bag.
3. If using a plastic bag, you want to press out as much air as possible. Refrigerate 3 hours or best overnight.
Prepare a low fire in a charcoal or gas grill.
1.
Remove the steak from the marinade, shaking off any excess. Discard the marinade. If desired, sprinkle the steak with salt.
2. Place the steak on a well-oiled grill grid. You want to grill 25 to 30 minutes for medium-rare or about 45 minutes, loosely covered with foil.
3. Only turn the steak once during the cooking. When you cut the steak, you need to thinly slice across the grain.
http://www.alanskitchen.com/Cowboy/Recipes/Meats/Pork/Chile-Rellenos-Sausage-Casserole.htm
Sausage Casserole Chile Rellenos
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 to 6 servings
Ingredients
* 3 - eggs
* 1 - cup evaporated milk
* 1 - Tablespoon all-purpose flour
* 1/2 - pound pork sausage (hot, mild, or sage)
* 1 - can (4 ounces) whole green New Mexico chiles
* 1 - cup grated Longhorn cheese
* 1/4 - teaspoon paprika
Directions
Preheat oven to 350° F. and grease an 8 inch casserole dish.
1. In a medium mixing bowl, you want to beat together the eggs, milk, and flour.
2. In a skillet, add sausage and brown.
3. Pour off grease.
4. Drain chiles, split and layer in the bottom of the prepared casserole dish.
5. Top with sausage and cheese.
6. Pour egg mixture over the top.
7. Sprinkle with paprika.
8. Bake for 30 minutes or until top is firm and brown.
http://www.alanskitchen.com/Cowboy/Recipes/Meats/Pork/01-25/03-Pork_Cowboy_Recipe.htm
Mesquite Spicy-Cured Pork Loin
Cowboy Cooking Recipes from AlansKitchen.comMakes 6 servings
Ingredients:
* Brine
o 2 - quarts water
o 1/2 - cup sugar
o 1/4 - cup kosher salt
o 3 - Tablespoons fennel seed crushed
o 2 - Tablespoons thyme
o 2 - Tablespoons black peppercorns
o 1 - teaspoon red pepper flakes crushed
o 2 - Tablespoons orange zest
* 1 - Pork Loin Roast (3-4 lb.)
* mesquite hardwood chips soaked in water for 1 hour
Directions:
Brine
1. In saucepan, add water, sugar, salt, fennel seed, thyme, pepper, red pepper flakes and orange zest.
2. Bring to a boil and let cool.
3. Place pork loin in very large plastic bag in a large rectangular pan; pour cooled brine over and seal bag.
4. Place pan in refrigerator for 3 days and turn bag occasionally.
Prepare your grill to a medium indirect heat according to manufacturer’s directions.
1. Remove pork from brine and throw away liquid but set aside the seasonings.
2. Add wood chips to fire along with the reserved seasonings.
3. Place pork on grill and cook over indirect heat, for about 15 minutes per pound, until internal temperature measured with a meat thermometer registers 150° F.
4. Remove from grill and let rest 10 minutes to allow meat temperature to rise to 160° F.
5. Slice thinly to serve.
http://www.alanskitchen.com/Cowboy/Recipes/Meats/Beef/Dutch-Oven_Swiss-Steak.htm
Dutch Oven Swiss Steak
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 to 6 servings
Ingredients
* 3 - pounds round steak - 1-inch thick
* 1/2 - cup all-purpose flour
* 1 - teaspoon salt
* 1/4 - teaspoon pepper
* 3 - Tablespoon butter
* Boiling water
* 1 - bay leaf, crushed
Direction
1. Pound steak until fiber is broken up.
2. Add flour, salt, and pepper while pounding.
3. When steak is tender, you want the flour absorbed into the steaks.
4. Add butter to the Dutch oven.
5. Put in meat and brown on one side, then turn and brown the other side.
6. Add boiling water and bay leaf and let simmer 2 hours or until tender.
http://www.alanskitchen.com/Cowboy/Recipes/Meats/Beef/01-25/06-Chuck_Wagon_Pepper_Steak.htm
Chuck Wagon Pepper Steak
Cowboy Cooking Recipes from AlansKitchen.comIngredients:
* 1 - chuck roast, cut about 2 inches thick (about 3 lb.)
* 2 - teaspoon unseasoned meat tenderizer
* 2 - Tablespoon instant minced onion
* 2 - teaspoon thyme
* 1 - teaspoon marjoram
* 1 - bay leaf, crushed
* 1/2 - cup olive oil or salad oil
* 3 - Tablespoon lemon juice
* 1/4 - cup peppercorns, coarsely crushed or;
* 2 - Tablespoon bottled cracked pepper
Directions:
1. Sprinkle meat evenly on both sides with tenderizer (use no salt). Pierce deeply all over with a fork; place in a shallow, baking pan.
2. Mix instant onion, thyme, marjoram, bay leaf, vinegar, olive oil or salad oil, and lemon juice in a small bowl.
3. Pour over and around meat; cover and place in refrigerator for 1 to 2 hours, turning meat every half hour to marinate well.
Preheat grill to medium heat.
1. When ready to grill, remove meat from marinade and pound half the crushed peppercorns into each side (a wooden mallet makes a handy tool).
2. Grill to a rich brown on rack set about 6 inches above hot coals; turn and grill until meat is done as you like.
3. Time will depend on heat of coals and distance of meat from fire bed, but it should average at least 15 minutes on each side for rare.
4. To serve, place on carving board and cut meat diagonally into 1/2 inch thick slices.
http://www.alanskitchen.com/Cowboy/Recipes/Meats/Beef/Chicken-Fried_Steak.htm
Chicken-Fried Steak with Cream Gravy
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 to 6 servings
Ingredients
* 6 - round steaks (7 ounces)
* 4 - cups buttermilk
* 1/4 - teaspoon salt
* 1/8 - teaspoon black pepper
* 5 - eggs
* 1 - can (12 ounces) evaporated milk
* 1/2 - cup vegetable oil
* 1/2 - cup + 3 - Tablespoons all-purpose flour
* 2 - cups water
Directions
1. Pound steaks with meat tenderizing mallet.
2. Into a shallow bowl, pour in buttermilk.
3. Add steaks and marinate for about 2 hours.
4. Remove to a plate and discard buttermilk.
5. Sprinkle steaks with salt and pepper.
6. Set steaks aside.
7. In a medium mixing bowl, add eggs and 1/2 cup evaporated milk.
8. Beat.
9. In a skillet heat oil to 350° F.
10. Dredge steaks in flour and dip them into the egg mixture.
11. Lightly flour again and shake off any excess flour.
12. Add steaks to skillet one at a time. (You don’t want to have the temperature drop.
13. Fry steaks for 4 minutes or until golden brown.
14. Turn over and fry until brown.
15. Remove from skillet and drain on paper towel.
16. Keep work in a 150° F. oven.
17. To prepare gravy, you want to remove all but 4 teaspoons of oil.
18. Reduce skillet heat to low.
19. Add 3 Tablespoons flour to skillet.
20. You want to stir constantly and cook until flour is brown.
21. Add remaining evaporated milk and whisk until smooth. (Scrap the bottom of the skillet to pick up all remaining drippings.)
22. Add water gradually. You want to stir constantly until gravy is smooth and thickened.
23. You can add salt and pepper to taste.
24. It is best to serve steaks and gravy separately.
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