I've figured out that a lot of the food I cook is brown. It's yummy, but it's still brown. This Saturday night I made Chicken Fried Steak with Vidalia Onion Gravy from The Lee Bros. Cookbook. This cookbook is a must-have. I served the steak with buttermilk mashed potatoes and lady peas cooked with ham soup base. For dessert I made the best-ever apple pie that's on the cover of the September 2008 issue of Southern Living. It's worth the time it takes to make it. The brandy sauce is awesome with vanilla ice cream.
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