I ‘think’ we survived the ‘spring forward’ this past weekend. We were having lunch out on Sunday when our son, Phillip said: ‘What do you mean we sprang forward last night?’ My immediate thought was, ‘to be young again and not notice a lost hour of sleep’. My reaction was to take a nap!
In my continued salute to my mother’s great recipes I present Mock chicken Fried Steak. This recipe ran in my first cookbook. The comments in the cookbook were how mom would use the chicken fried steak when she was sewing or cleaning all day. In years past this recipe was usually fried, but I now bake them in the oven instead.
However, let me step back a few years to the publishing of my first cookbook. I included mom’s recipe in the book, however I had never made them myself. I had them growing up and enjoyed them, actually thinking they were chicken fried steak. As the story goes I was cooking at the culinary school and clients were coming in telling me how much they loved this recipe. Not just one family, but several. So, I told my assistant: ‘I’d better go home and make some of these myself.’ Once I started making the recipe there was no going back. I think part of the reason why my husband and son loved them so much was the availability. I don’t make just one batch, I make several and freeze them layered in an air-tight container. If I’m not home it’s an easy fix for the family.
Not only do they fill the needs of a family, they’re also great for a single person to have on hand. There is actually a great deal of similarity to my ‘meat loaf steaks’. In the event you haven’t had a meat loaf making day, let me share. Next weekend if you were to come by on Saturday you would find me making 5-6 meatloaves for the deep freeze. I will also be making several meat loaf steaks/patties. They are not rolled in cracker crumbs like the chicken fried steak, but basically about the same idea. In an oven, set at 350 degrees, a meat loaf patty will be done in about 20 minutes. They are patted down pretty flat, so they should not look like a hamburger.
Ground turkey could be implemented, but there could be ‘some’ issues with the patty sticking together. You might try using 2 egg yolks instead of 1 whole egg. Remember you’re seeking some fat content to make it stick together. Also; on the onion salt ingredient I use onion powder instead. If you are watching the sodium I would implement the salt free crackers too.
Making a batch or two of these steaks and having them on hand for any occasion is a good feeling. Speaking of having things on hand. My suggestion right now is to prepare the home for the unexpected. The world news is unnerving, to say the least. I don’t usually quote the scriptures but take a look at Proverbs 22:3. Most of the folks who read this column cook, and they know how difficult it is becoming to find ingredients due to covid issues. Now add on the issues abroad. It is indeed a time to prepare our households.
Go forth and enjoy the beautiful weather. Simply yours, The Covered Dish.
Mock Chicken Fried Steak
1 pound of hamburger
2 teaspoons onion salt, I use onion powder
2 teaspoons parsley flakes
1 egg
1 teaspoon salt
2 cups crushed cracker crumbs, divided
1 tablespoon chili powder
Mix all ingredients in a bowl using only half of the cracker crumbs. If it is too stiff, add a little milk. Sprinkle the rest of the cracker crumbs in a bowl or pie pan. Roll meat balls into steaks and press them into the cracker crumbs. Place on waxed paper and chill for 30 minutes or more. Fry in hot oil until brown on both sides. For a more healthy approach try baking in the oven. (350 degrees, approx. 20 minutes.) Yields 4-5 depending on how large you make them.
