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I was saddened to read of the recent passing of Linda Allison-Lewis, cooking columnist in Kentucky Living, the magazine from the Inter County Energy Co-op, and the author of “Kentucky’s Best - Fifty Years of Great Recipes.”
Though Linda and I never met in person, we talked on the phone many times about recipes. When I wrote my own cookbook, she helped me by writing a very nice article about it, accompanied by a picture of my donkeys and me.
When she published her cookbook in 1998, she asked me to write the notes on the back cover, which I gladly did. I use her book a lot. It is a very good cookbook that you will use often if you have it. It was published by the University Press of Kentucky, and hopefully is still available.
She was a good and kind person, and will be greatly missed by all who knew her. I will miss her cooking column for sure. It was the first thing I turned to in the Kentucky Living magazine every month.
Here’s one of my favorites from Linda’s book, Country Fried Steak.
Country Fried Steak from Linda Allison-Lewis
1/2 c. flour
1/2 t. salt
3/4 t. pepper
1 1/2 t. paprika
1 1/2 lbs. boneless round steak, 3/4 inch thick
3 T. bacon or ham fat
1 1/2 c. milk
Salt and pepper
Cayenne pepper, if desired
Mix flour, salt, pepper, and paprika in small bowl. Set aside 3 T. of this mixture for gravy. Rub half the remaining seasoned flour into one side of steak. Place steak between two sheets of waxed paper and pound with flat side of meat mallet. Turn steak over, rub in the remaining half of the flour mixture, and repeat pounding process. Cut meat into serving pieces.
Heat fat over high heat in large heavy skillet. Brown meat about two minutes on each side over high heat. Lower heat, cover, and simmer for 45 minutes, until very tender, turning halfway through cooking time. Remove meat from skillet and cover with aluminum foil to keep warm. Stir reserved flour mix into pan drippings. As soon as flour begins to brown, slowly add milk, stirring constantly. Cook over medium heat and stir till gravy is smooth and thickened. Add salt, pepper and cayenne pepper if desired. Serves four.