Chicken Fried Steak, Mashed Potatoes & Gravy
Jane Henrichs

Use minute steaks –season with salt, pepper, garlic powder and onion powder on both sides.
Crush saltine crackers—put them in a ‘zip lock’ bag.  Use a rolling pin to easily crush the saltines in the bag.
Put flour in another ‘ziplock’ type bag, season with ‘Season all” and ‘Greek Seasoning’ (if you don’t have it, just use salt & pepper and garlic powder.
In a separate bowl, beat a few eggs (depending on the amount of meat)
Take a steak – dip in eggs, then cracker crumbs, then flour mixture (Repeat for a crispier steak)
Transfer to hot frying pan with ½”  oil; fry on both sides  until golden brown.
Mashed potatoes:  Boil potatoes –drain potato water, set aside -  mash (as usual)  and add 8 ounces of cream cheese.  Mix well.
Gravy:  In large pan, add 1 stick butter (melt), add a little flour, mix until well blended,  add potato water – then milk and pepper – stir until thick.  Add a sprinkle of ‘Chicken Base’ to the gravy and stir!