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March 2000 Issue
In Memory
by Royce Smith
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Greetings readers and welcome again to Momma Gert's Place: The Soul Food Connection.

March 15th was the birthday of the lady who inspired this column. Hence, this month's column is dedicated to her memory as we thank God that we have 91 years of memories to cherish.

March has always been and will always be the month that comes in as gentle as a lamb and goes out roaring like a lion! So, for those of you who are on the go and have yet to maintain a dinner schedule, the menu is Chicken-Fried Steak and Waldorf Salad.

Enjoy!

Chicken Fried Steak
  • 1 beef round or rump steak (about 1 1/2 pound)
  • 1/2 cup all purpose flour
  • 1/2 cup Italian Seasoned bread crumbs
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Lemon pepper seasoning
  • 1/4 cup milk
  • 1 large egg
  • 1/2 inch vegetable oil or shortening in large pot
  • 1 onion, finely chopped
  • 2 tablespoons flour
  • 1 cup milk
Using the flat side of a meat cleaver or meat mallet, pound the meat into 1/3 inch thickness. Cut the meat into 4 serving pieces.

In a shallow bowl, mix together all dry ingredients.

In a second shallow bowl, whisk together egg and milk.

Coat each steak with the seasoned flour, dip into the egg mixture, then coat with the seasoned flour again and shake off any excess. Let dry on a rack for about ten minutes.

Using medium heat, heat the vegetable oil. Carefully drop the battered meat into the oil and fry, turning once, until golden brown. About three to four minutes per side. Remove the steaks to a warmed platter.

Pour off all but 2 to 3 tablespoons of fat from the pan and return to medium heat. Stir in and cook until soften for about four to five minutes the sliced onion. Slowly, add, stirring, 2 tablespoons flour. Stir in and bring to a boil, scraping up browned bits. Add 1 cup of milk. Reduce heat and simmer until thickened -- about four to five minutes. Season with seasoned salt or your favorite seasoning.

  • Yields: 4 servings
  • Preparation time: 45 minutes

Waldorf Salad
  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • 1 pound red eating apples
  • 2 cups thinly sliced celery
  • 1 cup walnuts
  • 1 cup dark seedless raisins
  • lettuce leaves
In medium bowl with fork, mix mayonnaise with lemon juice.

With small sharp knife, dice apples. Discard seeds and core. It is optional if you prefer the skin left on the apples or not.

Add diced apples to mayonnaise lemon juice mixture with spoon. Stir to coat well.

Add celery, walnuts, and raisins. Toss gently to mix well.

Arrange lettuce leaves on a serving platter and spoon salad into center.

  • Yields: 8 servings
  • Preparation Time: 30 minutes



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