The Griffin Choral Arts community chorus, under the direction of Dr. Stephen J. Mulder of Barnesville, will present a choral-orchestral masterworks concert entitled “Crowning Glories,” Thursday, March 3, at 7:30 p.m. at the Griffin Auditorium, 234 W. Taylor St.
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Growing up in the snow belt in northeast Ohio, having a snow day wasn't uncommon. The state legislature gave every district five emergency days that could be missed without making them up. That leeway took some of the stress off the news “no school tomorrow.” The problem is five days can be used long before one was dreaming of a white Christmas.
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1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients in a 3-quart electric slow cooker; stir well.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.