[CnD] Cookinginthedark Digest, Vol 61, Issue 1

betty hatton httnbtty at yahoo.com
Wed Oct 1 13:16:38 EDT 2014

Just sharing, my vision teacher gave me a round piece of glass I drop in water when I am boiling something!
Then when I hear it hitting the sides it tells me it is boiling! SO my first time at boiling something again
I started out with a egg! I always use medium heat with my cooking! So with my timer and the round glass
that I drop in the pan of water! I turn my timer on 5 minutes checked it then 5 minutes again
by then it was poping the sides of the pan meaning the water was boiling! As soon as it boiled, I just
turned my eye off and let the egg set about 10 more minutes in the hot water and it was done!
Back when I had better vision I thought the egg would have to boil 3-5 minutes but no if you
let your egg set in the hot water at least 10 minutes after you cook it it will be done and it was so easy!
On Wed, 10/1/14, cookinginthedark-request at acbradio.org <cookinginthedark-request at acbradio.org> wrote:

 Subject: Cookinginthedark Digest, Vol 61, Issue 1
 To: cookinginthedark at acbradio.org
 Date: Wednesday, October 1, 2014, 9:00 AM
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 Today's Topics:
    1.  parmesan chicken-fried steak
 (Steve Stewart)
 Message: 1
 Date: Wed, 1 Oct 2014 09:49:25 -0500
 From: "Steve Stewart" <cookdark6 at suddenlink.net>
 To: "cookiginthedark" <cookinginthedark at acbradio.org>
 Subject: [CnD] parmesan chicken-fried steak
 Message-ID: <D2E9E8639D4B4039A5A687E6991DE52F at StevePC>
 Content-Type: text/plain;   
 I got this from another list. sounds good.
 parmesan chicken-fried steak 
 From: Pilsbury Doughboy Family Pleasing Recipes 
 Prep Time: 30 minutes 
 Yield: 4 servings 
 1/3 cup all-purpose flour 
 1/2 teaspoon salt 
 1/2 teaspoon garlic powder 
 1/4 teaspoon pepper 
 1/3 cup milk 
 1/3 cup unseasoned dry bread crumbs 
 1/3 cup grated Parmesan cheese 
 1/2 teaspoon dried oregano leaves 
 1 pound boneless beef round steak (1/2 inch thick), cut into
 4 pieces 
 3 tablespoons oil 
 1 tablespoon butter 
 1 tablespoon all-purpose flour 
 1 cup half-and-half or milk 
 1/4 teaspoon salt 
 1/4 teaspoon coarse ground black pepper 
 1.  In shallow dish, combine 1/3 cup flour, 1/2
 teaspoon salt, garlic powder and 1/4 teaspoon pepper; mix
 well.  Place milk in second shallow dish.  In
 third shallow dish, combine bread crumbs, cheese and
 oregano; mix well. 
 2.  To flatten each piece of steak, place between 2
 pieces of plastic wrap or waxed paper.  Working from
 center, gently pound steak with flat side of meat mallet or
 rolling pin until about 1/4 inch thick; remove wrap. 
 3.  Dip each steak piece in flour mixture to
 coat.  Dip in milk; dip in bread crumb mixture to coat.
 4.  Heat oil in large skillet over medium heat until
 hot.  Add steak; cook 10 to 15 minutes or until tender,
 turning once.  Remove steak from skillet; cover to keep
 5.  To make gravy, melt butter in same skillet. 
 With wire whisk, stir in 1 tablespoon flour; cook and stir
 until light brown.  Add all remaining gravy
 ingredients; cook and stir over medium heat until bubbly and
 thickened.  Serve gravy over steak.
 Steve Stewart
 CnD Moderator
 Email; cookdark6 at suddenlink.net
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 End of Cookinginthedark Digest, Vol 61, Issue 1

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