DailyInbox.com: The Recipe File -- Friday, December 29, 2000

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   OK - so the house is a mess... Don't worry -- you're about to "Talk Dirty with the Queen of Clean!" Here comes Linda Cobb tackling just about any household stain, stink, or accident you can think of. Find out what put this remarkable little book on the bestseller list! Go to: http://www.aristatech.com/d Meat and Poultry: Chicken-Fried Sirloin with Peppered Cream Gravy from Stop and Smell the Rosemary... Recipes and Traditions to Remember INGREDIENTS: 4 boneless sirloin steaks (6 ounces each) 1-1/2 cups buttermilk 1 teaspoon Tabasco Sauce 1 teaspoon plus 1 teaspoon salt 1/4 teaspoon plus 1/4 teaspoon freshly ground pepper 1 cup all-purpose flour 1 cup peanut oil   _____ Peppered Cream Gravy: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups milk 2 tablespoons heavy whipping cream 1 teaspoon salt 3/4 teaspoon freshly ground pepper TO PREPARE: Lightly pound steaks with a meat mallet until they are about 1/4 inch thick.  Mix buttermilk, Tabasco, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.      Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl.  Mix well.  Dredge flattened sirloin in flour to coat evenly.  Submerge steaks, one at a time, in buttermilk mixture.  Return steaks to flour and dredge again.  Press flour firmly into surfaces of steaks so it will adhere.      Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch.  Carefully place one coated steak into hot oil.  Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness.  Transfer steak to a plate lined with paper towels.  Keep warm.  Repeat procedure for other steaks.      Peppered Cream Gravy:  Melt butter in a saucepan over medium-high heat.  Whisk in flour and saute until lightly browned.  Remove pan from heat.  Pour in milk in a steady stream, whisking vigorously.  Return pan to heat and whisk until sauce thickens.  Whisk in cream, salt, and pepper.  Place steak on plates and top with gravy. SERVES 4 Copyright 1996 The Junior League of Houston, Inc.  All rights reserved. Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary and other fine cookbooks, or call (713) 627-COOK. The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Stop and Smell the Rosemary, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]