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Tuesday, May 22, 2007
Our Hero: Jesus
In a recent survey through Pollmaster General, We asked the Readers who was the greatest Superhero of all time. It wasn't even close. Jesus was chose by 68% of those who were surveyed. Batman came in second at 11%, Superman tied with Captain Underpants (how embarrassing) at 5% each, while the rest did not see their choice among our selections. Spiderman may be big at the box office, but nobody picked him in this survey.
Rain Delays Round Up
An inch or rain slowed down the cowboys at the Ponderosa this morning when they were trying to round up the calves for branding. They even had a couple of rain delays while they were outside branding. Three generations of Hinkles were working calves with Justin Hinkle and his sorting stick proving valuable. The cows were too big for Justin to mess with, so he took a nap. Even Jim Hoffman came over to lend a hand. After the second delay, The Hinkles moved the branding operation inside the old barn to keep dry.
What's Cookin' in Holabird:Chicken-Fried Steak
2/3 cup flour
1 teaspoon salt
freshly ground pepper
2 pounds top round steak, about 1/2" thick, tenderized
2 tablespoons cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs, finely crushed
1 onion, sliced
1/2 cup heavy cream or whipping cream
1 3/4 cups chicken broth
a few dashes Worcestershire sauce, optional
a dash or a few hot sauce, optional
Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sauté until tender. Remove onions and keep warm with steaks.
Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.Serve with mashed potatoes, greens, and biscuits.4 to 6 Servings
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