Claysburg PAST is teaming up with the Claysburg Fire Company to help bring ethnic food diversity to our area
The Claysburg Ethnic Gourmet Food & History Tour is scheduled for Saturday, April 21 from 2:00 pm until 8:00 pm at the Claysburg fire Company. Tickets are $30 and the menu includes homemade foods reflecting German, Eastern European and Italian heritages. Ride a bus or drive your car and stop for foods at the following locations: soups at Central State Manufacturing, salads at Sheetz Distribution Conference Room, Appetizers at Ziegler Chevrolet’s Showroom and Christ Lutheran Church, Deserts at Memaw’s Sweets & Treats and Main Courses at the Claysburg Fire Company.
Make your reservation now by calling Elaine Smith (814) 937-3397, Troy Crist (814) 330-2616, Maria Walter Leppert (814) 937-1907, or Rich Allison (814) 239-2901. Hurry, only 200 spots are available, and this event is for those 21 and older! Visit Claysburg online for more information.
Help support education the Claysburg Area at the 5K Derby Dash on Saturday, May 5 beginning at 9:00 am with the 5K Run/Walk at Claysburg-Kimmel High School. The Lollipop Run/Walk starts at 9:15 am with a Health & Wellness Fair from 8:00 am until 10:00 am, and Derby Hat Judging at 8:50 am. Registration for the 5L is $25 and the Lollipop run is $15. All proceeds benefit the Claysburg Bulldog Backpack Program. Register today!
12 oz mushrooms (frozen are ok)
½ stick margarine
Sauté mushrooms in skillet until majority of liquid has evaporated. Transfer to another bowl.
2# chicken pieces – 2# chicken tenders cut into bit sized pieces (use scissors if possible to cut. It is easier.) Set aside.
1 stick margarine
Dredge chicken pieces in ¾ Cup flour seasoned with seasoning salt, pepper and garlic powder.
Shake flour from chicken and sauté in same skillet as mushrooms were cooked until chicken is browned but not
thoroughly cooked – about 2 minutes per side.
Remove chicken from skillet leaving as much liquid as possible in skillet. If more oil is needed, you can use Crisco oil.
Add to skillet::
1 1/2 C. Marsala wine from Liquor Store Taylor New York Marsala (1.5 L)
3 C. water
Add extra flour in bowl to skillet
Bring sauce to a boil and it will begin to thicken.
Add back Chicken and Mushrooms to skillet and sauté another 5-7 minutes.
Add: 2 TBSP drained capers from brine solution while mixture is sautéing. Add parsley.
Season as needed with seasoning salt and pepper. Be careful with salt due to saltiness of capers. If sauce is too thick,
add more water. If more flavor is needed add chicken bouillon cubes to taste.
For cooking rice:
Use equal amounts of rice and water:
3 C Rice + 3 C. water and 2 chicken bouillon cubes crushed per C of water or 6 cubes.
Microwave for around 11 minutes or cook per directions on package for bulk.