CHICKEN-FRIED STEAK


1 pound boneless beef top round steak ; cut 1/2-inch thick
1/2 cup buttermilk or sour milk
1 egg ; beaten
1/2 cup flour
2 tablespoons oil
3 tablespoons butter or margarine
3 tablespoons flour
1/4 teaspoon garlic powder
2 1/4 cups milk
1 1/2 teaspoons instant chicken bouillon granules

Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In shallow dish, combine buttermilk and egg. In another dish, mix 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture.

In 12-inch skillet, cook meat in 2 tablespoons hot oil over medium heat for about 8 minutes or until coating is golden and meat no longer is pink, turning once.

For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more. Serve with gravy.


Creamy Mashed Potatoes


6 potatoes (about 2 1/2 lbs.)
Small package (4 oz.) cream cheese, softened
1/2 cup sour cream
2 tablespoons butter
1 teaspoon onion salt
1 teaspoon garlic salt
Pepper
Additional butter and paprika


Peel and boil potatoes until tender. Drain and mash.
Add cream cheese, sour cream, and seasonings. Beat until fluffy and smooth.
Place mixture in a casserole dish. Dot the top with butter, and sprinkle with paprika.
Cover and heat at 350 degrees F. until heated through.



Creamed Peas and Onions

2 cups shelled peas or frozen peas, thawed
1 cup whole pearl onions
1 tablespoon butter or margarine
1 tablespoon all purpose flour
1/2 teaspoon salt
1 dash pepper
1 cup milk

In a covered saucepan cook fresh peas and onions in boiling salted water until tender, about 10 minutes. If using frozen peas, add onions only the last 5 minutes. Drain peas and onions well. Meanwhile, melt butter in saucepan over low heat. Blend in flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Pour over hot vegetables; stir and coat vegetables. Serve hot.



Banana Eclair Croissants


4 frozen croissants
2 squares semi-sweet chocolate
1 tablespoon butter
1/4 cup sifted confectioners' sugar
1-2 teaspoons hot water
1 cup vanilla pudding
2 medium bananas, sliced

Cut frozen croissants in half lengthwise; leave together. Heat frozen
croissants on ungreased baking sheet in preheated 325°F. oven 9-11
minutes. Melt chocolate and butter together. Stir in sugar and water to
make spreadable glaze. Spread 1/4 cup pudding on each croissant bottom
half. Top with sliced bananas. Replace croissant tops; drizzle with
chocolate glaze .

Makes 4 servings.



Blueberry Dessert


12 graham crackers, crushed fine (1 cup crumbs)
1/2 cup butter
1 cup sugar
8 oz. cream cheese
1 teaspoon vanilla
2 beaten eggs
1 can blueberry pie filling
1 cup cream, whipped

Mix graham cracker crumbs, butter, and 1/2 cup sugar well. Press in 9 x 13 pan. Cream cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla. Add eggs; mix well. Spread over crust. Bake 15 minutes at 375°. Cool. Spread with blueberry pie filling. Top with whipped cream. Cool several hours. Sprinkle with graham cracker crumbs just before serving. This recipe may be made with cherry pie filling.

Oh my gosh, that sounds so delicious!

I love chicken friend steak.