* 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
side.
Copyright 1995 Acorn Associates, Ltd.
Garlic Mashed Potatoes
Canada
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
well.
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
hour.
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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