Meat's

CopyCat Chicken Fried Steak

• 4 cubed steaks
• corn oil
• season salt
• 2 tablespoons red wine
• 2 cups biscuit mix
• 1/4 pound butter or margarine, melted
• 1/3 cup cooking oil
• season salt and pepper

The night before, put the steaks in a dish in
single layers. Wipe them on both sides with an
even coating of corn oil. Dust them on both
sides with a generous amount of season salt.
Drizzle each steak with wine (or juice). Seal
the dish in doubled foil or plastic wrap and
refrigerate it for about 24 hours prior to
preparing the final dish. Remove the steaks from
the fridge and coat both sides well in the
biscuit mix. Combine the butter with the oil in
a large skillet until melted. Brown both sides
of each steak until crispy. Transfer right back
to the same baking dish and seal in foil. Bake at
375 degrees F about 30 minutes.

Copycat Chili--Wendy's

• 1 1/2 lb Ground beef
• 2 tsp Veg oil
• 1 can Onion soup
• 2 tsp Chili powder
• 2 tsp Ground cumin
• 1/2 tsp Pepper
• 2 tsp Cocoa powder
• 2 cans Kidney beans
• 6 tsp Tomato paste
• 15 tsp Tomato sauce
• 2 tsp Brown sugar
• 1 tsp Vinegar
• 6 cups V8

Directions:
Brown the ground beef in vegetable oil
(it's a copycat, not a health food).
Chop meat as it browns into crumbles.
Toss onion soup and half of meat into blender
and set on low. When finished, mixture will be
smooth and thick--very thick.
Combine all ingredients on sauce pan and simmer
30 minutes.

Add water if needed.