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Feeding The Flock

	Cookbook Image - 282802	Title: Feeding The Flock	By: New Apostolic Church Of Murfreesboro	Group/Family Location: Spring Hill, TN	Organization: New Apostolic Church Of Murfreesboro
Book Number: 282802
From: Spring Hill, TN
Number of Recipes: 204
Binding Style: Soft Cover

Special Features: Special features include a reinforced soft cover that will wipe clean easily. The cookbook also offers colored category dividers and a helpful hints section at the end.

Description: Our cookbook is titled "Feeding the Flock", and is a collection of 204 of our best fellowship favorites.

Funds raised support: Our congregation has begun a Sunshine Fund to help spread "sunshine" whereever needed within our congregation or community.

How to Purchase

Make check payable to:
New Apostolic Church of Murfreesboro Sunshine Fund

Mail order to:
New Apostolic Church Of Murfreesboro
Att: Becky Kimmelmann
2026 Lincoln Rd
Spring Hill, TN 37174
Phone: 615-828-5684

Cost: $10
plus $3.50 S/H per book.

Favorite Recipe

By: Frieda Stephens

  • 6 pork loin cutlets cut ½" thick
  • ¼ cup all purpose flour
  • 3 tablespoons shortening
  • 1 teaspoon seasoned salt
  • ¾ cup chicken broth
  • ¼ teaspoon pepper
  • 1 tablespoon flour
  • 1 egg, beaten dill weed
  • 2 tablespoons milk sour cream
  • ¾ cups fine bread crumbs
  • 1 teaspoon paprika

Pound pork cutlets to 1/4-1⁄8" thickness. Cut edges to prevent curling. Mix together 1/4 cup flour, seasoned salt and pepper. Coat cutlets. Combine egg and milk. Dip cutlets in egg mixture, then into mixture of break crumbs and paprika. In large skillet cook 3 cutlets in hot shortening 2-3 minutes on each side. Remove from pan. Keep warm. Continue until all are cooked. Pour chicken broth into skillet, scraping loose crusty drippings. Blend flour and dill weed into sour cream. Stir into broth in skillet. cook and stir until thickened. Pour mixture over cutlets and serve. serves 6.

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