---------- Recipe via Meal-Master (tm) v8.05
Title: Broken Spoke's Chicken Fried Steak and Cream Gravy
Categories: Steak
Yield: 1 Servings
1 lg Egg
1 c Buttermilk
Salt to Taste
Pepper to Taste
Vegetable Shortening
1/2 c Flour
1/2 c Cracker Meal
1 Steak of choice(Top Sirloin,
Or Round steak will do.Hand
Tenderized or pounded flat)
CREAM GRAVY RECIPE
1/2 c Shortening or Drippings
1/4 c Flour
1 qt Milk
Salt to Taste
Pepper to Taste
For the steak : Whip together egg,buttermilk,salt and pepper in a large
bowl;set batter aside. Blend together flour and cracker meal in another
bowl. Place hand tenderized steak in mixture, and cover both sides well.
Submerge the steak in egg batter, then place it back in the flour mixture,
patting both sides again evenly coated.
Melt shortening in a iron skillet and heat to 325 degrees. Place steak in
pan and fry tell it floats and turns golden brown. Save a 1/2 cup of
drippings for cream gravy.
Cream Gravy
Place shortening in a 10-12 inch iron skillet and heat tell hot. Gradually
add flour and cook over low heat untill mixture turns brown, stirring
constantly to prevent scorching. Add remaining ingredients, and cook,
stirring constantly until it thickens, if gravy gets to thick add water.
Makes enough for 4 steaks. enjoy. This recipe was taken from" Texas
Highways Mag." july 1999 Claimed by CFS Aficionadas for decades as the
best in TEXAS where the Chicken Fried Steak was Born
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---------- Recipe via Meal-Master (tm) v8.05
Title: Marinade and Basting Sauce for Brisket, Pat's Favorite when not using Fat Pat's Brisket Rub
Categories: Cajun, Sauce, Marinade, Barbecue
Yield: 8 servings
3 c Dry red wine
3 ts Salt
1 c Olive or peanut oil
3 tb Poupon mustard
2 tb Wine vinegar
2 tb Prepared horseradish
2 ts Onion powder
3 tb Lime juice
1 ts Garlic powder
2 ts Ground cayenne pepper
Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible. Also,
use this marinade as a basting sauce. Some people may find Justin's 3 cups
of dry red wine a little bit too much for their taste. No problem, use as
much as you like in the sauce, and drink the rest. Sure won't go to waste.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fat Pat's Pork Basting Concoction
Categories: Cajun, Sauce, Marinade
Yield: 5 servings
This recipe I came up with one day just throwing things together and not writing them down, I wish I did, I mixed all the ingredients together and covered a Pork Butt with it and BBQed it on a spit over the grill and it was fantastic. This formed a nice crust. Enjoy
1/2 Onion
1 ts Chipotle Paste
Deli mustard
French Mustard
Red Wine Vinegar
Red cooking wine
5 cl Cloves of Garlic
Dash of Garlic Powder
Dash of Fiesta Seasoning
Salt to taste
Steens Pure Cain Sugar to
Taste
Mix all ingredients together and place them in a blender. Cover pork or
meat over night and place on BBQ grill and slow smoke for best results.
Most of the ingredients are to taste.
Enjoy !!
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---------- Recipe via Meal-Master (tm) v8.05
Title: Poppy Seed Dressing
Categories: Salads,
Yield: 1 servings
2 tb Minced onions
1/3 c Sugar or less
1 ts Dry mustard
1 ts Salt
1/3 c Vinegar
1/2 c Vegetable oil
1 tb Poppy seeds
Combine all ingredients except poppy seeds in a blender. Blend at slowest
speed for 30 seconds. Pour into a pint jar, add poppy seeds and
refrigerate. This will keep 2 weeks if refrigerated.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fat Pat's " It'll Grow on Ya " Hot Sauce
Categories: Sauce, Mexican
Yield: 10 servings
3 ea Tomatoes
3 ea Jalapanos
1/2 ea Large onion
1 tb Vinegar
1/2 bn Tops of celantro
6 ea Cloves of garlic
Salt to taste
2 tb Vegtable oil
You may toast the peppers, garlic, jalapanos, and tomatoes in a pan. Place
the garlic, peppers into a food processor and process until
they are chopped fine. Place tomatos and onion in the processor and blend
until the texture you favor is rendered, in this last phase add the salt
and oil to blended in. Chop the cilantro by hand and add to mixture. You may add more Jalapanos for more heat.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fat Pat's Oyster Crackers
Categories: Appetizers
Yield: 1 servings
1 pk Oyster Crackers
1 pk Hidden Valley ranch dressing
1/4 ts Lemmon Pepper
1/4 ts Garlic Powder
1/2 ts Dill Weed
3/4 c Cooking oil
Combine all of the powders and oil,mix well and pour into a baggy and add
the crackers,stir well and let sit for a few hours .Enjoy
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cole Slaw Dressing
Categories: Sauce
Yield: 10 servings
1 1/2 c Oil
1/2 c Sugar
3 t Onion flakes
1/2 c Vinegar
1 t Celery seed
1 pt Mayonnaise
3 T Pickle relish
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rice Poblano Soup
Categories: Soup, Poultry, Rice
Yield: 8 servings
1 lb Poblano peppers, roasted
-- peeled and seeded
1 md Onion; coarsely chopped
1 Garlic clove
7 c Chicken stock; divided
1 tb Vegetable oil
1 c Uncooked rice*
1 ts Salt
2 c Cooked shredded chicken
1 c Heavy cream
8 oz Monterey Jack cheese; cubed
Combine peppers, onion and garlic with 1/2 cup chicken stock in blender;
process until smooth. Heat oil in 4-quart Dutch oven over medium-high heat
until hot. Pour poblano mixture into hot oil and cook sauce for 5 minutes,
stirring constantly. Add remaining chicken stock, rice, and salt. Bring to
a boil. Reduce heat and simmer 15 to 20 minutes or until rice is tender.
Add chicken and cream; heat thoroughly. Place heaping tablespoon cubed
cheese in bottom of each bowl. Ladle soup over cheese and serve
immediately.
*Recipe based on regular-milled long grain white rice. If using other
types of rice refer to rice cooking chart.
Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
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---------- Recipe via Meal-Master (tm) v8.05
Title: German Potato Salad
Categories: Potato, German
Yield: 8 servings
6 sl Bacon
1/2 c Chopped onion
2 tb All-purpose flour
2 tb Sugar
1 1/2 Teaspoons. salt
1 Teaspoons. celery seed
1 ds Pepper
1 c Water
1/2 c Vinegar
6 c Sliced cooked potatoes
Cook bacon till crisp; drain and crumble, reserving 1/4 cup drippings. Cook
onion in reserved drippings till tender. Blend in flour, sugar, salt,
celery seed, and pepper. Add water and vinegar; cook and stir till
thickened and bubbly. Add bacon and potatoes, tossing lightly; heat
thoroughly, about 10 minutes. Trim with parsley and pimiento, if desired.
Makes 8 to 10 servings.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Stuffed Chiles with Olive Mole
Categories: Appetizers, Mexican
Yield: 4 servings
1 1/2 c California ripe olives
1/3 c Ricotta cheese
1 c Shredded Jack cheese
4 To 6 Anaheim or poblano
-chiles or bell peppers
Mole
1/2 c Chopped onion
1 tb Oil
1 tb Chopped Cilantro
2 tb Corn Meal
2 tb Tomatoe Paste
1 ts Chili Powder
1/2 ts Garlic Powder
1/2 ts Cumin
1 1/2 c Beef Broth
Chiles
Salt To Taste
Chiles - Chop half the olives, slice the other half and reserve for mole.
Mix chopped olives, ricotta and Jack cheeses. Slice down one side of
chiles; remove seeds and spoon in filling. Put 1/8 inch hot water in
baking pan. Place chiles in pan cut side up; cover with foil; bake at 350
degrees for 30 minutes. Serve with mole sauce.
Mole - Saute onion in oil 2 minutes. Add remaining ingredients plus
reserved sliced olives. Simmer five minutes.
Makes 4 servings
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fat Pat's Easy Chicken Enchiladas
Categories: Mexican
Yield: 6 servings
10 oz Chicken
4 oz Sour Cream
1 bn Cilantro
1 md Onion
6 x Tortillias
8 oz Monteray Jack Cheese
3 oz Lime juice
Cook chicken or use a store bought already baked chicken,Chop up chicken
put in a mixing bowl along with celantro,cheese (graded),sour cream,onion,
a splash of lime juice.Heat a pan with a small amount of oil and place
tortillias in 1 at a time to soften.Place tortillias on cookie sheat and
scoop mixture into tortillias and roll up.Place in the oven for 15 min.
And sprinkle with cheese.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Braggin' Rights Chicken Fried Steak
Categories: Beef, Main dish, Southwest,
Yield: 4 Servings
-----------------------------------STEAK-----------------------------------
2 lb Roundsteak, sliced 1/2 inch
-thick and twice-tenderized
-by the butcher
2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Fresh ground black pepper
3/4 ts Salt
1 1/2 c Buttermilk
1 lg Egg
1 tb Hot red pepper sauce
2 Garlic cloves, minced
Crisco for deep frying
----------------------------CLASSIC CREAM GRAVY----------------------------
1/4 c Pan drippings
3 tb All-purpose flour
2 c Evaporated milk
1 c Unsalted beef stock
1/2 ts Fresh ground black pepper
Salt to taste
----------------------------------OPTIONAL----------------------------------
Mashed potatoes
Homemade buttermilk biscuits
Cut steak into 4 equal portions. Pound until each is about 1/4 inch
thick. Place flour in a shallow bowl. In a second dish, stir together
baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce
and garlic. The mixture will be thin.
Dredge each steak first in flour, then in batter. Dunk steaks back into
flour and dredge well, patting in the flour until the surface of the meat
is dry.
Add enough shortening to a deep cast-iron skillet or Dutch oven to deep
fry steaks in at least 4 inches of fat. Bring temperature of shortening to
325 degrees. Fry the steaks, pushing them under the fat or turning them as
they bob to the surface, for 7 to 8 minutes, or until they are golden
brown. Drain steaks on paper towels and transfer to a platter. Keep warm
while preparing Classic Cream Gravy.
Divide steaks among 4 plates and serve with mashed potatoes and gravy.
CLASSIC CREAM GRAVY:
After cookingf chicken-fried steak or similar dish, pour off the top fat
through a strainer, leaving about 1/2 cup pan drippings in the bottom of
the skillet. Return any browned cracklings from the strainer to the skillet
before starting the gravy.
Place skillet over medium heat. Sprinkle in the flour, stirring to avoid
lumps. Add milk and stock. Simmer until liquid is thickened and the raw
flour taste is gone, about 3 minutes. Stir the gravy up from the bottom
frequently, scraping up any browned bits. Season with pepper and salt.
Makes about 3 cups.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pappasito's Poblano Soup
Categories: Soup, Mexican
Yield: 6 Servings
4 T Unsalted butter
1/2 c All-purpose flour
2 c Whipping cream
3 c Whole milk
1/2 t Instant chicken bouillon
-granules
1 T Olive oil, extra virgin
3/4 c Purple onion, finely diced
1 1/2 t Garlic, chopped
2/3 c Carrots, finely diced
3/4 c Finely diced poblano pepper
1/2 t Salt
1/2 t Black pepper
1/2 t Cayenne pepper
pn White pepper
3/4 c Finely diced red bell peppe
1 c Monterey Jack cheese,
-shredded
In 4 qt stock pot, melt butter over medium heat. Whisk in flour and
simmer, whisking constantly until thickened to a roux. Whisk in cream,
milk, and chicken bouillon and cook, stirring frequently or whisking, over
medium-low heat until smooth. Heat oil in large saute pan over medium heat.
Add onion and cook until soft, about 3 minutes. Add garlic and carrots,
cook until tender, about 3 minutes, stirring frequently. Add poblanos and
cook until tender, about 3 minutes. Add vegetable mixture to milk mixture,
stir to combine. Stir in salt and black, white, and cayenne peppers,
simmer over medium-low heat a few minutes. Add red bell pepper. Simmer 15
or 20 minutes, stirring frequently. Add cheese and stir until melted. Taste
and adjust seasonings, if necessary. Serve hot or refrigerate immediately,
reheat before serving. Makes six 8 oz servings. Note: Prepare all
vegetables ahead of time. Recipe doubles easily.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fat Pat's's Perfect Pickles
Categories: Pickle
Yield: 2 Quarts
3 c White distilled vinegar
3 c Water (if the tap water in
-your home is hard or high
-in mineral content, use
-bottled water to avoid
-getting shriveled
-or dark pickles)
6 tb Pickling or coarse
-(kosher) salt
10 4-inch-long pickling
-cucumbers
4 Fresh or dried dill seed
-heads
4 Cloves garlic
4 Small dried red chili
-peppers
1 l Bay leaf per jar
In stainless-steel 3-quart saucepan, heat vinegar,
water, and salt to boiling. Reduce heat to low, cover, and simmer
vinegar mixture, or brine, 15 minutes.
2. Meanwhile, prepare 2 wide-mouth 1-quart canning jars and caps for
processing. Halve cucumbers lengthwise. Pack lightly into hot jars; place 2
dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.
3. Ladle simmering brine over cucumbers,
leaving 1/2 inch space at the top of jar. Keep brine simmering while
filling both jars. Place small knife or metal spatula between cu- cumbers
and inside of jar. Move knife around jar to release any air bubbles that
may exist. Sea] jars with caps.
4. Place jars on rack in 12-quart canner filled with boiling water (water
should cover top of jars by an inch); cover canner and process jars5
minutes. Cool jars; label and store in cool, dark place at least 1 month
before serving. Store opened jar of pickles in the refrigerator.
Nutrition information per pickle half-protein gram; fat: 1 grain;
carbohydrate: 1 gram; fiber. @58 gram; sodium: 741 milligrams; cholesterol:
0; calories: 5.
Praeger's Perfect Pickles
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---------- Recipe via Meal-Master (tm) v8.05
Title: How to store Peppers
Categories: Pepper,
Yield: 1 Servings
The first step is to roast the chilies when they are at their freshest.
While various methods exist, the idea is to get them hot enough so that
the skins char, blister, and become easy to peel. Be careful, though. It
is easy to ruin a batch of chilies by leaving them in the oven too long,
and there's no surer way to see a grown man (or woman) cry.
This is my mothers preferred method: First, wash the chilies and let them
air dry (or pat them dry with paper towels). Preheat oven to 450 degrees.
Prick chiles one or two times with a fork, and lay each one directly on
the middle oven rack, against the direction of the grates. No foil or
cookie sheet is necessary, although if you are roasting a lot of chiles
you may save on cleanup later if you use a barrier to prevent drips. Roast
for 10 minutes to ensure even doneness. Oven temperatures may vary, so
keep a close eye on the peppers toavoid a catasrophe. Peppers should have
plenty of black spots on them where they have blistered.
Remove chiles from oven, and placce on paper towels. Some chile
aficionados recommend covering the chiles with wet paper towels. This
added moisture helps the skins come right off. (Hint: If you are having
trouble getting the skins off, you haven't roasted them long enough. Try
another five or so minutes. It should be obvious after a few tries what a
wellroasted, easy-to-peel chile looks like.) After peeling, the stems can
be removed, which helps in the removal of the seeds. Seeds provide much of
the flavor to a chile (and also much of the heat), so if you are working
with a particularly hot pepper, it might be a good idea to remove the
seeds. The last step, freezing, is as simple as allotting five to six
chiles to a freezer bag, zipping the bag closed and tossing it into the
freezer. Chiles are hardy vegetables and can be used as much as six
months after they've been frozen, sometimes longer. They can be frozen
whole, for use in chile rellenos, or chopped, for use in stews and the
like.
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