Santa Fe Trail Rendezvous
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The spark of liberty then kindles into a flame..."
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KIT CARSON MOUNTAIN MEN RENDEZVOUS 2025
May 13-19, 2025
2025 KCMM RENDEZVOUS ~ RAFFLE
Get your tickets early. Many, many great raffle items will be available.
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The American frontier, said Frederick Jackson Turner, was “the meeting place between savagery and civilization.”
STARLING-TECHNOLOGIES™:
NEED SOME GREAT LIGHTING EFFECTS AND AWESOME SOUND EFFECTS?!
Starling Proudly introduces our Lighting kit for the Battlestar Galactica Viper.
Designed for the 1/32 Moebius Viper MKVII, this Plug-N-Play light kit features the engine exhaust effect, "Guns A' Blazing" firing effect, and LEDs for lighting up the instrument panels/buttons, etc, in the cockpit. A total of 10 LEDs are in this kit.
Starling Technologies Products Brings Your Projects To Life! We provide many types of services and products for the modeler and hobbyist! Star Wars - Star Trek - War Of The Worlds and many, many others! If you're looking to enhance your Sci Fi models, try our latest custom built and fully assembled L.E.D. Boards. STARLING TECHNOLOGIES™ is constantly creating new and innovative product lines for model builders worldwide! You can also get these boards in kit form for the more advanced builder.
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MUZZLE LOADER CLUBS
Check out the Weekly ~ Monthly ~ Annual Shoots and other Events In Your Area.
Make A Wingbone Turkey Call
A Primer on Muzzleloading
The Heyday of The Hawken
How Patches Affect Your Roundball Shooting
"Never Use Modern Smokeless Powder In a Muzzleloader"
MGO SPORTSMANS GUIDE
Muzzle Loaders, Hunting, Fishing, related Accessories, and more.
MGO BLACK POWDER CARTRIDGE FORMER:
Make Your Own Black Powder Paper Cartridges!
We designed these black powder cartridge formers, for the "Newbies" and "Experts", to black powder muzzle loading pistols. With every purchase you will also receive a link to an instructional tutorial, with detailed images of every step of the procedure.
We will be happy to answer any questions that you may have.
COMFORT FOOD RECIPES FOR WINTER
Ahhhh, finally refresing Spring is here.
So, we're going to bring you some of Grandma's wonderful Spring recipes for Breakfast, Lunch, Dinner, and Desserts. Enjoy.
Recipe: Southern Chicken Fried Chicken
Recipe Lion
Serving old time recipes for dinner is a darling way to introduce some nonstalgia. If you've tried and love chicken fried steak, you'll love this Southern Chicken Fried Chicken, which just swaps out the beef for chicken. It's finger-licking good, and the kind of old-fashioned southern comfort food that will have you craving it for weeks. Tender, juicy chicken breasts are coated with a golden, crispy crust then topped with pan gravy. Take one bite and we know you'll want to keep this chicken fried chicken recipe on file.
Recipe by Becky from The Two Bite Club
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Ingredients:
- 2 large chicken breasts (my 2 chicken breasts were around 1½ lbs)
- salt and pepper
- 1 cup flour plus an additional ⅓ cup for the gravy
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 egg
- 1 cup milk plus an additional 2+ cups for the gravy
- canola oil for frying
- more salt and pepper, to taste
- Pound chicken breasts between two pieces of cling wrap with a meat tenderizer or a rolling pin until they are about ¼ inch thick. I use my trusty rolling pin. Be careful that the chicken doesn't start breaking apart into pieces.
- I like to cut my large pieces into smaller ones for easier flipping in the frying pan and to make plate-friendly portion sizes. I cut the large pieces into 3 small ones. Or you can leave the pieces monster huge. It's up to you. Season both sides of the chicken with salt and pepper.
- In a shallow dish (pie plates work well, too) combine the flour, garlic powder, 1 tsp salt, ½ tsp pepper and cayenne pepper The seasoning amounts are just estimates, so feel free to add more or less to your liking. This is approximately what I added. Maybe even a little more. In another shallow dish combine the milk and egg. Beat the egg with a fork or whisk until it's completely combined with the milk.
- Set up your assembly line. 1. chicken 2. wet mixture 3. dry mixture 4. a clean plate for the coated chicken. Dip the chicken in the wet mixture, then the dry mixture, and repeat again with the wet mixture then the dry mixture. Each piece will be dipped four times before making it to the clean plate at the end.
- Heat the canola oil in a heavy skillet over medium heat (I like to use my cast iron). Use enough oil to coat the bottom of the pan, but not completely cover the chicken when it's added. Make sure it's good and hot before adding the chicken. Don't use high heat for the oil or it will burn the coating of the chicken before the inside cooks through. Fry the chicken in batches for about 3-3½ minutes per side. When you flip it, the coating should be golden and crispy. If it's not, it's not ready to flip. Place the cooked pieces on a paper towel lined plate. The finished chicken should be cooked to an internal temperature of 165° (it never hurts to bust out the meat thermometer and check one of your thicker pieces).
- After frying all of the chicken, pour off the oil into a measuring cup, keeping as many of the brown bits in the pan as you can. Put about ¼ cup of the oil back into the pan and add ⅓ cup flour, whisking to make a roux. Continue whisking the oil/flour mixture, scraping the brown bits up and continue cooking until the roux is a nice golden brown color.
- Slowly add the milk to the roux, whisking constantly until all of the milk has been combined. Add additional milk until the gravy is the consistency that you like. Then season, season, season with salt and pepper. Use lots of pepper and salt to taste. Keep adding seasoning and tasting until it tastes yummy. If you don't add enough seasoning, the gravy will just taste like liquid flour which is just plain yucky. If it doesn't taste good, you haven't seasoned it enough. Add, taste, add, taste. It'll get there.
- Serve with a side of mashed potatoes and slather the chicken and the taters with the pan gravy. You can find a perfect mashed potato recipe on the RECIPE LION
Preparation Instructions:
Servings: ??
The Thirteen Colonies Cookbook: A Collection of Favourite Receipes from Thirteen Exemplary Eighteenth-Century Cooks with Proper Menus for Simple Fare and ... Cookery, Adapted for Twentieth-Century Use
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HOLIDAY TRADITIONS
You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.
*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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