Chicken Fried Steak with Gravy…

We love chicken fried steak, but it is difficult to find a recipe where the recipe calls for round steak and not cube steak.

 Is there is difference between the two? No, it is the same piece of meat from the hindquarter of the cow.

So what is the difference? Cube steak has been mechanically tenderized and usually from the top of the round.

Round steak is not tenderized; if you want a good chicken fried steak, ask the butcher for the inside or bottom round. Tenderize it yourself; it is a great way to relieve your stress, frustration and anger.

Ingredients:

2 pounds inside round steak, at least ½ inch thick

Flour

Click Here For The Complete Recipe!

Blueberry Pie…

There are times my daughter, Taylor just makes me laugh at her inconsistency. One day last week, I was making a smoothie and I asked if she wanted some. I told her the major ingredient was blueberries.  My daughter said “uhm no. I don’t like blueberries.” I replied to her "since when?" I was then told that she only like blueberries in muffins. I shook my head and dropped the subject.

On Sunday, I was in the kitchen, Taylor approached me and asked when I was going to make “that pie” she likes. I am puzzled and ask what pie? She says to me “Ya know the pie with fruit?” I said “the blueberry pie?” “No, Mommy the pie with the reddish purplish sauce to it?” I just could not resist dragging this conversation out and asked her several questions. I then told her, I could make the pie next weekend, but I was afraid she would not be able to eat it since it was blueberry and she didn’t like them. Taylor’s response was comical. She did a quick turn around and told me she liked blueberries, and could I make the pie this coming weekend.

 The recipe I use is from the Better Homes and Gardens, New Cook Book. For this recipe, I do make the crust from scratch, but feel free to use a store bought piecrust. I suggest getting the refrigerated in a box crust and not the frozen crust, since you need a top and bottom. I always get compliments with this recipe, so I have not dared to tinker with it.

If you would like to see the recipe, click here