Ruth Haffly wrote to Dave Drum <=-
BTW, we're just starting to get rain from the latest tropical storm.
It's supposed to pass over just to the west of us, giving us rain from
now until Saturday. If power is down, I'll be off line.
I see on the NOAA and Weather Channel that Debby has Raleigh on her
path. You guys are pretty close to there so brace yourselves.
Debby took a turn to the west so we're getting the dirty (as one forecaster put it) side. Tornado watch in effect until 9 pm, so far
(since midnight) about 3.5" of rain, flash flood warnings for several
days but rain is supposed to end tomorrow afternoon. We're watching
closly as we don't have the camper right now.
We're in an odd period for the middle of summer. Temperatures fell off
a cliff. Yesterday's high temp was 78oF. And right now (05:30) it is
52oF. I', sort-of expecting the furnace to kick on.
The State Fair is in town - so the lower temps are great for the fair
goers. Not so great for the I scream and Lemonade Shake-up concessions
though.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: State Fair Tenderloins
Categories: Por, Breads, Vegetables, Sauces
Yield: 4 sandwiches
Oil: for frying
4 (8 oz ea) Boneless top loin
- chops; 1" thick, trimmed
1/2 c A-P flour
1 ts Onion powder
1 ts Garlic salt
1/2 ts Black pepper
1 lg Egg; lightly beaten
3 tb Milk
10 oz can plain bread crumbs
4 Bakery buns
MMMMM-------------------------ADD ONS--------------------------------
Bibb lettuce
Red onion slices
Ketchup
Mustard
Mayonnaise
Heat oil in a heavy skillet or deep-fryer to
350oF/175oC. Follow instructions for quantity of oil for
deep fryer. For skillet, allow at least 2" of oil.
Place pork chops between plastic wrap. Use flat side of
meat mallet to lightly pound pork to 1/4" thickness.
Combine flour, onion powder, garlic salt, and pepper in
a shallow dish. Combine egg and milk in another shallow
dish. Add bread crumbs to a third shallow dish.
Coat pork in flour mixture. Dip one at a time, into the
egg mixture, then coat with the bread crumbs.
Working in batches, gently add pork to oil and fry for 6
to 8 minutes or until golden brown and internal
temperature reaches 145 degrees, turning once. Drain on
paper towels. Serve in buns with desired condiments.
RECIPE FROM:
https://www.hy-vee.com
Uncle Dirty Dave's Archives
MMMMM
... Simmering meats until tender is as old as human history itself.
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