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Copycat Shoney’s Country Fried Steak

3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 (4 ounce) cube steaks, trimmed, flattened
1 1/2 tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 teaspoon black pepper
1/4 teaspoon salt

Pour water into a medium bowl.

In another bowl, sift the flour, salt, and pepper together. Dip steaks in water, then into the flour mixture. Repeat.

Lay coated steaks on wax paper and freeze for about 3 hours.

Deep fry steaks in 350 degrees F oil for 8-10 minutes. Drain on paper towels.

Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Serve gravy over steaks.

Serves: 2

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Copycat Shoney’s Broccoli Casserole

When i lived in Florida I would eat at Shoney’s all the time.  Unfortunately, we don’t have any near us here in NY.  The broccoli casserole was always so good, and now I can just prepare this dish at home!  I made this last night with a roast beef dinner and it came out great.
6 cups broccoli florets, coarsely chopped
1 1/4 lbs. Velveeta cheese
2 eggs
3 Cups cooked rice
3 Cups half and half
1 Cup Ritz crackers, crushed
1 Cup shredded cheddar cheese
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Cooking spray

Lightly beat the eggs in a bowl for about 20 seconds.  Add broccoli florets, cooked rice, salt and pepper.  Mix the ingredients together until evenly combined.  Dice the Velveeta into 1/4−inch pieces.  Place the cheese and half−and−half in a microwave safe container.  Cover and microwave for 2 minutes on medium power or until cheese is melted. Add to ingredients in the bowl and mix together.  Spray 9−inch pan with cooking spray. Pour casserole mixture into pan.  Place in a 350 degrees F preheated oven and bake for 30 minutes.  Top the casserole with the crushed Ritz crackers and shredded cheddar cheese and cook for about 5 minutes more, or until the cheese melts and the crackers brown.