For Marketplace Plus:
Good used Amana 6.5 cubic foot electric drier.
For Sale:
Very nice cedar chest. It is in excellent condition and is located in Sheldon. 712-540-8196
2005 Harley Davidson Road King. It has 20,000 miles on it along with extras. $7,000 obo. 470-0985
Case IH #8480 road bailer. It is in good shape and has been stored inside. $2,500 obo. 540-7479
Aluma craft 16-foot fast boat. Good for a rebuilding project. 712-320-1906
30 sheets of roof steel. Has been installed, so there are holes in them, but they can be used as wind breakers and/or for an older building. They are 13 ½ feet long. 470-2832.
Garage Sale:
Garage sale on 318 5th Street in Sibley. Happening today from now until noon.
Foodie Friday:
It is National Raspberry Popover Day.
What you will need to make a raspberry popover:
- 1 Cup milk
- 2 Tablespoons unsalted butter, melted and divided
- 1 Tsp. grated fresh orange zest
- 1 Tsp. grated fresh lemon zest
- 1/2 Tsp. vanilla extract
- 1 Cup all-purpose flour
- 3 Tablespoons sugar
- 1/4 Tsp. salt
- 1 Package (6 ounces) Driscoll’s Raspberries
- 2 large eggs
- 1 large egg white
Directions:
- Preheat the oven to 400 degrees.
- Whisk together the eggs, egg white, milk, 1 tablespoon of the butter, orange zest, lemon zest and the vanilla extract in a medium bowl. Combine the flour, sugar and salt in a separate bowl. Add the egg mixture to the flour mixture and stir until combined. Batter should be a little lumpy.
- Place the popover pan in the oven and heat for 5 minutes. Remove the pan and carefully brush the cups with the remaining 1 tablespoon butter. Divide the batter evenly among the 6 cups (about 1/3 of a cup per well). Sprinkle the raspberries over the batter (You can press a few into the batter if you need to).
- Bake until the popovers are puffed and golden brown, about 28-30 minutes. Serve immediately.
