My MIL used to make a country fried steak that my kids and DH loved...I hated...! She said the secret was to get a 1 1/2 inch thick piece of round steak, and work a lot of flour into it. She said you take the edge of a plate and just pound that flour in until there is much worked in as you can get....then brown it on both sides in hot Crisco, add a little water and cover and simmer until it's tender. She probably also added a can of cream of.... soup! When we would go away and would leave the kids with her....that was her special treat. They chose to go to Grandma's even after they were well old enough to stay alone because of that durned country fried steak!

Thanks for the responses. Since I wrote my post, I have found a recommendation for a fryer. I subscibe to Cooks magazine and have all of the back issues except the charter edition..of course that is the one that tested the fryers! But, in a later issue it made reference to the winner. That was the DeLonghi Roto-Fryer D20. The charter issue was prior to 1993 so there is probably another DeLongi model that might work as well if not better. I have checked it out on epinions.com and the DeLonghi as been rated almost a 5 star by quite a few people. So....I guess I am going to try and find one online as cheap as possible. When I finally get one, I am going to try frying some canned biscuits just to see how they might work. Properly fried, biscuits really are heart stopping if they are not drenched in grease or uncooked in the middle. I think there is a fine line in the temperature of the oil, etc. I will let you know. In the meantime, if anyone comes across more info, please pass it on. Thanks! Oh, here's something funny. I called my next-door-neighbor to see if by chance they had deep fryer. They just threw 2 in the trash 3 days before....grrr..... Typical timing on my part!

Perhaps if you told us what was in the dip we may recognize it, and find it for you. Here are some you may like: Buffalo chicken dip 3 8-oz. pkgs. Cream cheese 1 lb. finely chopped cooked chicken breast 12-16 oz. cubed Velveeta cheese 1 & 1/2 sticks butter 1 cup hot sauce, not Tabasco Melt butter and add hot sauce. Microwave cheeses on high until Velveeta and cream cheese are melted, stir until smooth. Add the hot sauce mixture, stir until smooth. Last add chicken and stir well. Serve with chips or those chicken cocktail crackers are good with this. FRUIT DIP 1 large box of instant vanilla pudding 1 cup milk 2 tablespoons orange juice 2-1/2 teaspoons imitation rum 1 small whipped topping Prepare pudding with milk. Mix all other ingredients. Chill and serve with your favorite fruit. EASY SHRIMP DIP Rinse 1 can deveined shrimp in cold water and drain well. Mash the shrimp with fork. Add to 1/2 cup good mayo to the shrimp and mix in lightly. Add 1/4 teaspoon of garlic powder, then add up to 1/2 cup more of mayo until you have a nice dipping sauce. Cover, and chill a couple of hours. TUNA DIP 1 (12 1/2-ounce) can tuna, drained 1 1/2 to 2 jalape chilies, seeded 1 (1-inch) piece green onion (green part only) 1 (1-inch) piece of celery 1/4 to 1/2 cup mayonnaise Salt, pepper to taste 3 to 4 leaves cilantro, chopped Place tuna, jalapeños, green onion and celery in food processor or blender. Pulse several times but do not puree. Add mayonnaise, salt and pepper and blend to combine. Garnish with cilantro leaves. Serve with tortilla chips ARTICHOKE DIP 1 can artichoke hearts (non-merinated) 1 can (4 oz.) diced chiles 1 c. shredded cheddar cheese 1 c. mayonaise Chop artichoke hearts medium fine mix all ingredients together Place in baking dish, and heat for about 20-25 minutes at 350 degrees Serve with crackers or slices of bread PINA COLADA DIP 1 1/2 cups cream cheese 1 & 1/4 cups pineapple chunks 3/4 cup pina colada mix 1/2 cup maraschino cherries, halved 1/2 cup sour cream In a blender combine cream cheese, pina colada mix, and sour cream and blend until smooth. Place mixture into a mixing bowl and fold in the pineapple chunks and maraschino cherry halves. Refrigerate until well chilled. Serve with fruit Makes about 2 cups SUN DRIED TOMATO DIP From the Barefoot Contessa 1/4 cup sun-dried tomatoes in oil ( about 8 tomatoes) , drained and chopped 8 ounces cream cheese, room temperatur 1/2 cup sour cream 1/2 cup mayonnaise ( NOT Miracle whip ) 10 dashes tabasco sauce 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 2 scallions, thinly sliced, ( white and green part ) Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in food processor fitted with a metal blade. Add the scallions and pulse twice. Serve dip at room temperature. I usually make this the day before I am going to serve it. Take out of refgr. about 1 hour before serving. I like to serve this with toasted bagel chips. CHILI DIP (an old standard, but good & quick) 2 cans Hormel Chili, with no beans 1/4 cup green onions, chopped fine 1/2 tsp garlic powder 1 8oz block pepper jack cheese or sharp cheddar 1 large bag Scoops Freetoes chips Heat the 2 cans of chili in a medium sauce pan Add onion, garlic powder or whatever seasoning you like Cut the cheese into small chunks so it melts faster. Add cheese to the warm chili and stir until the cheese melts, and everything is heated through. Serve in a heated dish with the Freetoe chips ot tortilla chips. This is really good with home made chips, lightly salted & warm. Good luck on finding the recipe!

Are you talking about the bbq wings or the JarDoo wings?