* Chicken Fried Steaks
* Garlic Mashed Potatoes
* Asparagus with Lemon Herb Dressing
* Bread of your choice

Chicken Fried Steaks
March Of Dimes Gala Cook-Off, New York, New York

Makes 4 servings

  1 pound round steak, about 1/4 inch thick, cut into 4 pieces
  Freshly ground black pepper
  2 eggs, lightly beaten
  3/4 cup flour
  1/3 cup vegetable oil
  3/4 cup milk

 1. Using a mallet, pound the steaks until they are about 1/8 inch thick.
 Cut each steak in half. Sprinkle them with pepper, to taste.

 2. Dip each steak in the beaten eggs and then in the flour. Set aside.

 3. In a 10-inch skillet, heat the oil over medium heat. Add the steaks to
 the pan and fry for 1 minute on each side. Remove the steaks to a plate
 lined with paper towels.

 4. Pour the milk into the skillet and simmer, stirring, until the gravy
 thickens, about 1 to 2 minutes.

 5. Place the steaks on a serving platter. Serve with the gravy on the

 Copyright 1995 Acorn Associates, Ltd.

 Garlic Mashed Potatoes

 Makes 4 servings

  1+1/2 pounds potatoes, peeled and cut into chunks
  3 tablespoons olive oil
  2 to 3 cloves garlic, crushed and finely minced
  3/4 cup chicken broth OR milk
  3/4 teaspoon salt

 1. In a saucepan of cold lightly salted water, boil the potatoes for 20
 minutes or until tender.

 2. Drain the potatoes and press them through a potato ricer or food mill
 or mash them with a masher. Stir in the remaining ingredients and blend

 Copyright 1995 Acorn Associates, Ltd.

 Asparagus with Lemon Herb Dressing

 Makes 6 servings

  1/3 cup part-skim, no-salt ricotta cheese
  2 tablespoons plain low-fat yogurt
  1/4 cup chicken stock
  1 teaspoon no-salt Dijon-style mustard
  1/4 teaspoon freshly ground black pepper
  Zest of 1 lemon, finely chopped (about 1 tablespoon)
  2 tablespoons fresh lemon juice
  1 tablespoon red wine or tarragon vinegar
  2 tablespoons chopped parsley
  2 tablespoons minced chives, or 1 tablespoon dried
  1/2 teaspoon dried tarragon
  2 teaspoons minced shallots
  1+1/2 pounds fresh asparagus, trimmed, blanched and chilled

 1. Place the ricotta cheese, yogurt, stock, mustard, pepper, lemon zest,
 lemon juice, and vinegar in a bowl and whisk together until smooth.

 2. Add the parsley, chives, tarragon, and shallots. Mix well. Chill 1

 3. Arrange the asparagus spears on a serving platter or individual plates.
 Pour the dressing over the asparagus.

 Copyright 1995 Acorn Associates, Ltd.

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