Chicken fried steak, mashed potatoes with brown gravy, green peas and carrots with pearl onions, sliced tomatoes, hot rolls, and deep dish backberry pie.

Chicken Fried Steak
Makes 6-8 servings

2 1/2 - 3 lbs. round steak, fat removed & steak pounded very thinly
1 (5 oz.) can evaporated milk
2 Tbsp. green Tobasco sauce
1/2 tsp. salt
2 cups flour, divided
2 tsp. paprika
3/4 tsp. garlic powder
1 tsp. each, salt and freshly ground cracked black pepper
vegetable oil

Trim fat off steak and pound, if needed, to 1/2-inch thick; cut into 6-8 pieces.

Combine milk, Tobasco sauce, and the 1/2 tsp. salt in a bowl. Measure 1 cup of the flour into a bowl. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.

Dip steak into flour, then into milk mixture, and then into seasoned flour. Set aside until all meat is coated.

Heat 1 or 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown. Drain on paper towels.

Serve with brown or cream gravy. Enjoy!