Tuesday, November 13, 2007


3/4 cup water
3/4 cup milk
3 Eggs
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons butter or margarine

|In blender container combine all ingredients and blend on high speed for
1 minute.

Refrigerate mixture 2 hours.

Place 6" skillet over medium heat. Brush bottom and sides of skillet
with melted butter or margarine.

Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.

Cook until top is set and bottom is lightly browned.

With spatula, turn crepe and cook other side 1 minute.

Repeat procedure until all batter is used.

Baked Eggs

1 large egg
1/4 teaspoon mustard -- prepared
4 drops worcestershire
1/4 cup bean sprouts -- chopped
2 tablespoons scallions -- chopped
2 tablespoons parsley -- chopped
1/4 cup cheddar cheese -- shredded

|Break egg into a lightly greased individual baking dish. Stir egg to
break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley;
stir to mix thoroughly. Mix in half the cheese. Top with remaining
cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at
350F for 10-15 minutes or until egg is firm.

Sour Dough Hot Cakes #2

1/4 package granular dry yeast
1/4 cup luke warm water

| Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and
add enough flour (3/4 to 1 Cup unsifted) to make a running batter.

Place in small crock or in large jar. Do not cover tightly. Just cover
jar with a cloth or place a saucer over the top of the jar.

Put in a warm place to sour.

Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep
the batter at the same consistency. You will then have a sour dough

For really good flavor, dough should be properly soured before using.

Every time you use some of the starter again add water and flour.

If you use only occasionally, you may store it in the refrigerator and
feed it every week with flour and water.

Never put any of the mixed batter into the starter. Keep it perfectly
free from fat, egg or other leavening material.

FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4
Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar

Combine all ingredients.

Bake on a greased griddle.

These can be made on an ungreased griddle but in that case 1/4 Cup of
melted fat must be added.

To make thinner cake add more milk.

Bake at 370 degrees.

Dixie Waffles

2 Cups Flour -- sifted
2 1/4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 1/2 Cups Milk
2 Egg Yolks -- well beaten
2 Tablespoons Butter -- melted
2 Egg Whites -- stiffly beaten

|Sift flour once, measure, add baking powder, salt, and sugar, and sift
together twice.

Combine milk, egg yolks, and butter; add to flour.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes six 4-section waffles.

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