Soak chops or steaks (we butcher our own meat and cut it into small steaks, cutting off all fat and sinew) in salt water for at least 3 to 5 hours before frying. Tenderloin is best! Then hams. Coat with flour (I like oat flour blend the best.) Salt and pepper to taste. Chicken fry in oil - save drippings.

MILK GRAVY:

(Canned biscuits are fine.)

Drain off excess oil. Keep about 1/2 to 1 cup drippings (depending on how much you want to make). Add flour to drippings until a thick paste forms. Cook over medium-low heat adding milk as needed. Use wire whisk to prevent lumps. gravy thickens as it boils. Salt and pepper to taste.

Serve with: Mashed Potatoes (use real potatoes, they're better!)

OR, Green Beans - Whole ones in the can are the best but sliced ones work, too. Drain beans of most water in can. Dice 1/4 large or 1/2 small onion, (you can use some bacon bits - real), 1 teaspoon butter or bacon grease.