Mamaw Whitlock’s Chicken Fried Steak

Ingredients:
2 pounds of beef bottom round with the excess fat trimmed off.
2 teaspoons of salt
1 teaspoon of pepper
1 cup of all-purpose flour
3 eggs, beaten
1/4 of cup vegetable oil
2 cups of chicken broth
1/2 cup of whole milk
1/2 teaspoon of thyme leaves

Prep:
1. Preheat oven to 250 degrees
2. Cut meat with the grain into 1/2-inch thick slices.
3. Season each piece on both sides with salt and pepper.
4. Place the flour into a piepan. Place the eggs into a separate pie pan.
5. Dredge each piece of meat on both sides in the flour and tenderize the meat with a needling device until each slice is about 1/4 inch thick.
6. Dredge meat in flour once more, followed by egg and flour again. Repeat on all pieces of meat.
7. Place the meat on a plate or pan and let sit for 10-15 minutes before cooking.
8. Place enough vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat.
9. Once oil begins to popping, add meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, about 4 minutes per side.
10. Remove the steaks and place them on a wire rack set in a half sheet pan and place in oven. Repeat until all of the meat is browned.
11. Add at least 1 tablespoon of vegetable oil to pan and whisk in 3 tablespoons of the flour left over from dredging. Add chicken broth and whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, about 5 to 10 minutes. Season to taste with more salt and pepper.
12. Serve gravy over the steaks


Confederate Macaroni and Cheese Recipe

Ingredients:
4 cups milk
1/2 pound elbow macaroni pasta (2 to 2 1/2 cups)
4 Tbsp butter
2 cups, packed, grated cheddar cheese (about 1/2 pound)
Freshly ground black pepper
Nutmeg
1/4 to 1/3 cup bread crumbs
Cayenne (optional)

Prep:
1. Heat the milk in a large saucepan until steamy. Stir in the dry macaroni pasta. Let come to a boil, reduce the heat to a simmer. Pay attention while the macaroni is cooking in the milk as the milk may foam up and boil over if the milk gets too hot. Cook the macaroni for 15 minutes or until done. The macaroni should absorb almost all of the milk.
2. Preheat oven to 400°F. As soon as the macaroni is close to being done, melt the butter in a separate saucepan, stir in the grated cheese, black pepper to taste and a pinch of freshly grated nutmeg. Once the cheese has melted, pour the sauce into the macaroni and milk mixture and stir to combine. Taste and add salt if needed.
3. Place macaroni and cheese mixture into a baking dish. Sprinkle the top with breadcrumbs. Sprinkle lightly with cayenne (if using). Bake in a 400°F oven for 20 minutes or until the top is lightly browned.



Mamaw Whitlock’s Green Bean Casserole

Ingredients:
1/3 stick of butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Prep:
1. Preheat oven to 350 degrees
2. Melt butter in large skillet
3. Saute onions and mushrooms in melted butter
4. Boil green beans in chicken brother for 10 minutes and drain.
5. Add green beans, mushroom soup, onion rings, and house seasoning, to taste, to the onion/mushroom mixture. Stir well
6. Pour into a greased 1 1/2 quart baking dish.
7. Bake for 20 minutes, the top with cheddar baking an additional 10 minutes or until casserole is hot and cheese is melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix all ingredients and store in airtight container for up to 6 months.


Mama Whitlock’s Chess Pie

Ingredients:
1/2 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
1/4 cup evaporated milk
1 tablespoon distilled white vinegar
1 (9 inch) unbaked pie shell

Prep:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.
3. Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.