Amount Measure Ingredient

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1 Chicken Fried Steak 2 pounds boneless ribeye or beef top loin, cut into 5 oz steaks and pounded out thin 1 1/2 cups buttermilk 3 cups all purpose flour 1/2 teaspoon garlic powder salt pepper 3 cups shortening or vegetable oil In a large heavy skillet heat vegetable oil or shortening to 365 F. Pour buttermilk in a bowl and season with salt and pepper. Mix flour, salt, pepper and garlic powder. Dip the steaks in the seasoned flour and then the buttermilk. Place the steaks in the flour mix one more time. Fry the steaks for six minutes or pan fry the steaks in oil for three minutes on both sides.

2 Green Bean Casserole Amount Measure Ingredient 1/4 cup unsalted butter 3 cups chicken broth 2 cups cut fresh green beans 1 cup sliced fresh white button mushrooms 1 (1/2 cup) medium onion, finely chopped 2 tablespoons all purpose flour 1 1/3 cups heavy cream 1 package boursin cheese oz. can French fried onion rings 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 4 ounces (1/2 cup) Swiss cheese, shredded Heat your oven to 350 F. Butter a 1 1/2 quart casserole dish. In a large pot bring chicken broth to a boil. Add green beans and boil 8-10 minutes or until tender. Drain reserving broth. Set aside the beans and broth. In a large skillet melt the 1/4 cup butter over med-high heat. Add the mushrooms and onion. Cook and stir for 1 minute. Slowly stir in cream. Cook and stir for about 2 minutes or until thickened. Add boursin cheese. Then gradually add enough reserved broth until the sauce reaches a smooth thick consistency. Stir in green beans, onion rings, salt, pepper and garlic powder. Pour entire mix into the casserole dish. Bake for 20 minutes. Top with cheese and bake minutes or more until the cheese is melted and bubbling. Let stand for 5 minutes before serving.

3 Buttermilk Biscuits with Cheese and Herbs 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon cream tartar 1/2 cup butter 1 cup buttermilk 1 cup shredded cheese 2 tablespoons fresh chopped herbs (parsley, thyme, dill, basil) 1 tablespoon minced garlic Combine the flour, baking powder, baking soda, salt and cream tartar. Cut in butter until the mix resembles coarse crumbs. Stir in buttermilk, cheese, herbs and garlic. Knead gently. Roll out to 1/2 inch thick and cut with a 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet. Bake at 450 F for minutes or until golden brown.

4 Chicken and Dumplings 6 skinless, boneless chicken breast halves 6 cups water 1 tablespoon butter salt and pepper to taste 2 cups all-purpose baking mix 2/3 cup milk 1/2 cup all-purpose flour 1/2 cup cold water In a large pot over medium heat, simmer chicken in six cups water until no longer pink. Remove chicken, cool and shred. Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes. In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil. Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

5 Gluten Free Pecan Pie 1 gluten free pie crust, baked 2 cups plain pecans, chopped 1/2 cup rice bran quinoa flakes 1/2 cup sweetened coconut 3 eggs 1/2 cup honey 2 tablespoons butter, melted 1 teaspoon vanilla Glaze: 1/2 cup honey 2 teaspoons butter, melted 1/2 cup plain pecan halves Set oven to 350 F. Combine eggs, honey and butter in a medium-sized bowl. Beat until fluffy. Blend in plain pecans, rice bran quinoa flakes, coconut and vanilla. Pour into prepared crust. Bake 30 minutes. Mix glaze ingredients and pour over hot pie.