Welcome to Verna’s Diner. Over the weekend, we indulged ourselves by preparing this delicious blue-plate special: chicken-fried steaks with mashed taters and country-style green beans – served with a frosty mug of winter lager.
Although the meal seems a bit waistline-unfriendly, we did clean up the fat act somewhat. Verna fried up the steaks in light oil in a pan (rather than deep-fried) and low or no-fat dairy products were used to prepare the mashed taters and gravy. The green beans were accented with onions, garlic and bacon bits. By the way, we used fresh-picked green beans that are still growing in Verna’s garden.
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