By Tamar Myers
New within the nationwide bestselling series— Magdalena Yoder solves a case of hotcake homicide.
During a church breakfast, Minerva J. Jay, identified for her prodigious urge for food, slumps over after consuming a number of stacks of pancakes. Police leader Chris Ackerman wonders if the serving of the deadly flapjacks is a case of attack and batter. Magdalena has her personal bun within the oven, yet that doesn’t cease the manager from soliciting for her support with the investigation.
Before Magdalena can start, despite the fact that, she has to make a distinct supply of her own—and simply whilst she thinks she’s stumbled on her no 1 suspect, he turns up lifeless, squished flatter than a pancake via a driverless cement truck. Now, to forestall the killer from cooking up one other crime, Magdalena has no selection yet to leap from the frying pan into the hearth.
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Extra resources for Batter Off Dead (A Pennsylvania Dutch Mystery with Recipes, Book 17)
Serve the salad at room temperature or transfer to a skillet and cook over medium heat for 2 minutes to warm slightly. KITC HE N T IP Unlike mature artichokes, baby artichokes have no chokes to remove. FIRST OF SPRING 43 FENNEL AND APRICOT SALAD MAKES 6 S E RV I N G S Simple yet flavorful, this salad improves overnight, so try to make it a day ahead. Juice of 1 lemon ¼ teaspoon freshly ground black pepper 2 tablespoons chopped fresh thyme 1 large fennel bulb, shaved very thin 2 tablespoons honey 1 small red onion, shaved very thin ¼ teaspoon salt 3 apricots 3 tablespoons extra-virgin olive oil In a medium bowl, whisk together the oil, lemon juice, thyme, honey, salt, and pepper.
Bake for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Let stand for 15 minutes before serving. pioneer profile SEEDS OF CHANGE Farmers and backyard gardeners are people for whom I have a huge amount of respect. When you grow your own organic produce, you appreciate the challenges and rewards of seasonal, local production and savor the very best that Mother Earth has to offer. Although I have always dabbled in gardening, I’ve only recently begun to really learn how to grow food.
Put the chops on a broiler pan and rub with the garlic, rosemary, salt, and pepper. Set aside. Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes, or until soft. Add the rhubarb and cook for 6 minutes, or until the rhubarb is soft. Add the port or vinegar and cook for 2 minutes, or until the liquid is absorbed by the rhubarb. Add the ½ small red onion, thinly sliced ¼ teaspoon freshly grated nutmeg strawberries, sugar, and nutmeg. Reduce the heat to low and simmer for 5 minutes, or until the sauce is well blended.