Categories: Meats, Mexican, Poultry 
      Yield: 6 servings 
  
      6 ea 6-oz Cubed Steaks                   1 tb Chicken Base 
      3 ea Eggs; Lg                            3 tb Jalapeno Seasoning Salt 
    1/2 c  Water                               1 c  Garlic Salt 
      2 c  Unbleached Flour                  3/4 c  Celery Salt 
      1 qt Vegetable Oil; For Frying         1/4 c  Salt 
  2 1/2 c  Milk                                2 c  Jalapeno Powder; * 
      1 tb Instant Chicken Bouillon; OR      1/2 c  New Mexico Chile Powder; * 
  
  ~-----------------------JALAPENO SEASONING SALT-------------------------- 
  *  Both of these items should be available at grocery and specialty stores 
     that handle Mexican foods. 
  Add the Jalapeno seasoning salt to the flour and mix well.  Dip each steak 
  into the seasoned flour, then dip into the egg wash, (mix the eggs and 
  water in a separate bowl for the egg wash), and dip the meat back into the 
  seasoned flour, coating each steak well.  Heat the vegetable oil to about 
  350 degrees F. in a large skillet.  Oil should be deep enough to cover the 
  steaks.  Fry the coated steaks until golden brown, then drain them on 
  paper towels and put on a heated platter that is tented with foil.  Pour 
  off all but 2 tbls of the oil and the drippings.  Add 3 Tbls of the 
  leftover seasoned flour.  Mix well and cook over medium heat, stirring 
  constantly, until the oil and flour are golden brown.  Remove from the 
  heat and add the milk and chicken bouillon or chicken base.  Return to the 
  heat and bring to a simmer, stirring constantly, until the gravy thickens. 
  Serve spooned over the steaks.