6 6-oz Steaks, Cubed	3/4 Cup Celery Salt
1 Tbl Chicken Base	1 Qt Vegetable Oil, For Frying
3 Eggs, Lg	1/4 Cup Salt
3 Tbl Jalapeno Seasoning Salt	2 1/2 Cup Milk
1/2 Cup Water	2 Cup Jalapeno Powder, *
1 Cup Garlic Salt	1 Tbl Instant Chicken Bouillon, OR
2 Cup Unbleached Flour	1/2 Cup 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.