6    6-oz Cubed Steaks

      3    Eggs; Lg

    1/2 c  Water

      2 c  Unbleached Flour

      1 qt Vegetable Oil; For Frying

  2 1/2 c  Milk

      1 tb Instant Chicken Bouillon; OR

      1 tb Chicken Base

      3 tb Jalapeno Seasoning Salt

      1 c  Garlic Salt

    3/4 c  Celery Salt

    1/4 c  Salt

      2 c  Jalapeno Powder; *

    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.