>The only thing I'd add is, if you don't have a good wire whisk when making
>the gravy, use room temp or even warmed milk. Less chance of lumps in the
>gravy. Otherwise, a perfect recipe for CFS. Thanks to Chuck, Kathy, Bogey0
>...whomever...

It sounds a lot like my recipe. You can also use Cube steak for making CFS. I
will also brown and crumble up some good pork sausage, and save the drippings
to add to the other drippings for making gravy, and adding the cooked crumbled
sausage to the gravy once its thickened.

The side dishes for this would be homemade biscuits (of course), and mashed
potatoes with the skins still on the potatoes. I cut the biscuits in half
lengthwise, put the inner halves of the biscuits up on the plate, and pour
gravy over the CFS, biscuits and potatoes.

Here is the simplest biscuit recipe I've ever seen; I adapted it from the
Hardee's biscuit recipe:

2 cups self rising flour
1 cup milk
1/3 cup mayonaisse (NOT miracle whip)

What I like about it is that the recipe has three ingredients which anybody
would generally have in their kitchen.

Beat the three ingredients into a dough. You can either spoon it out onto the
greased baking pan, but I prefer to get my hands wet and roll it between my
hands into biscuits. You can brush a little melted butter on top before and/or
after cooking, if you wish. Cook at 450 for 14-17 minutes until golden brown.

Michael O'Connor - Modern Renaissance Man

"The likelyhood of one individual being right increases in a direct proportion
to the intensity with which others try to prove him wrong."