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3 large eggs 1 tbs cooking oil 1 cup milk 1/2 cup water 1/2 tsp granulated sugar (optional) 1/8 tsp salt 1 cup all-purpose flour Put all 7 ingredients into blender. Process until smooth. Let stand in refrigerator for at least 2 hours or overnight. Grease 6 inch frying pan. Heat moderately hot. Pour 2 tbsp batter into pan, tilting pan immediately so batter covers bottom completely. Use 3 tbsp batter for 7 inch crepes. If batter won't spread, pan is too hot. If remaining batter thickens, stir in a very little amount of milk. When edges start to brown and top loses it's shine, remove from pan to plate or waxed paper to cool. Store in plastic bags in refrigerator for up to 3 days. To freeze, place waxed paper between each crepe. Thaw while still wrapped to prevent edges from drying out. Makes 24, 6-inch crepes. |
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1/2 lb sausage meat 1/4 cup chopped onion 4 hard-boiled eggs, chopped 1 tsp chopped chives 1/3 cup cream of mushroom soup, reserve remainder for gravy sprinkle pepper Pastry: 5 cups flour 1 tsp baking powder 1 tsp salt 1 lb shortening, room temperature 3/4 cup cold water Gravy remaining mushroom soup 1/4 cup milk Scramble-fry sausage meat and onion in frying pan. Drain. Transfer to bowl. Add next 4 ingredients. Stir. Pastry: Measure flour, baking powder and salt into bowl. Cut in shortening until crumbly. Sprinkle with water. Stir with fork and work into a ball. Add more water if necessary. Roll out a portion on lightly floured surface. Cut into 4 inch squares. Place about 1 1/2 tbsp filling off center of each square. Moisten edges by pressing with fork. Repeat. Bake in 450 oven for 15-20 minutes. Triangles may be covered and refrigerated overnight then baked in the morning, if desired. Makes 24 turnovers. Gravy: Combine remaining soup with milk in small saucepan. Mix well. Heat slowly until just boiling, stirring occasionally. Serve with turnovers. |
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1 tsp butter or hard margarine 1 cup finely chopped onion 8 large eggs, fork-beaten 1 tsp parsley flakes sprinkle salt sprinkle pepper 3 tbsp light salad dressing (or mayonnaise) Melt butter in non-stick frying pan. Add onion. Saute until soft but not browned. Add remaining 5 ingredients. Scramble-fry, stirring constantly and slowly, until set. Serves 4. |
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Sauce: 1/4 cup all-purpose flour 1/2 tsp salt 1/8 tsp pepper 1 cup milk 1 cup evaporated milk 1 tbs butter or hard margarine 1/3 cup chopped onion 1 cup sliced mushrooms 2 tbs chopped pimento 1 tsp worcestershire sauce Crab Filling: 2 4.2-oz cans crabmeat, drained, membrane removed 1 cup reserved sauce Prepared Basic Crepes Sauce: Combine flour, salt and pepper in saucepan. Gradually whisk in milk until no lumps remain. Add evaporated milk. Heat and stir until boiling and thickened. Set aside. Melt butter in frying pan. Add onion and mushrooms. Saute until soft. Add to sauce. Stir in pimento and worcestershire sauce. Reserve 1 cup sauce. Crab Filling: Place crabmeat in bowl. Add reserved sauce. Stir. Using about 1/4 cup crab filling for each, fill and roll crepes. Place seam side down in single layer in greased 9x9 inch pan. Pour remaining sauce over all. Bake in 350 oven for 15-20 minutes. Makes 8. |
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1 lb pork sausages 1 cup chopped onion 1 cup long grain white rice, uncooked 1/2 cup celery, diced 1 cup grated carrot 1 tbs chicken bouillon powder 1 tsp parsley flakes 1/4 tsp salt 1/8 tsp pepper 1 3/4 cups boiling water sprinkle of paprika Prick sausages in several places with fork or tip of knife. Cook Sausages and onion in frying pan until browned. Remove from heat. Drain well. Measure next 8 ingredients into ungreased 2 quart casserole. Stir gently to mix. Lay sausage and onion over top. Sprinkle with paprika. Cover. Bake in 350 oven for 1 hour. Serves 4. |
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2 tsp butter or hard margarine 1 large red onion, thinly sliced and quartered 5 large eggs 1/2 cup biscuit mix 2/3 cup milk 1/2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1/2 tsp dried sweet basil 1 cup grated edam or gouda cheese 3/4 cup pepperoni, chopped 1/3 cup pimento, chopped Melt butter in frying pan. Add onion. Saute until soft. Beat eggs and biscuit mix together in bowl until smooth. Add milk, salt, pepper, garlic powder and basil. Beat. Stir in cheese, pepperoni, pimento and onion. Pour into greased 10 inch pie plate. Bake in 350 oven for about 45 minutes until a knife inserted in center comes out clean. Serves 6. |
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12 slices bacon 1 cup grated swiss cheese 1 unbaked 9-inch pie shell 4 large eggs 1 3/4 cup skim evaporated milk, or cream 1/8 tsp ground nutmeg 1/8 tsp onion powder 1/2 tsp salt 1/4 tsp pepper Cook bacon in frying pan. Drain. Cut up into small pieces. Sprinkle cheese into pie shell. Scatter bacon over cheese. Beat eggs together in bowl. Add milk, nutmeg, onion powder, salt and pepper. Beat to mix. Pour over all. Bake on bottom rack in 350 oven for about 45 minutes until knife inserted in center comes out cllean. Serves 6. |
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1 cup cooked, diced ham or bacon 1 cup grated monterey jack cheese 1/2 cup biscuit mix 3 large eggs 1 cup milk 1/2 cup chopped onion Layer ham/bacon and cheese in greased 9-inch pie plate. Combine biscuit mix, eggs, milk and onion in blender. Process until smooth. Pour over top. Bake in 350 oven for about 35 minutes until knife inserted in center comes out clean. Cut into 6 wedges. |
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1/2 lb hot italian sausages, skin removed 3 large eggs 1 cup milk 1/4 tsp salt 1/8 tsp pepper 4 oz canned chopped green chiles, drained 1 1/2 cups grated monterey jack cheese 1 unbaked 9-inch pie shell 1/2 cup grated sharp cheddar cheese Break up sausages. Scramble-fry in frying pan until no pink remains in meat. Drain well. Beat eggs together in bowl. Add milk, salt and pepper. Stir. Add green chiles, cheese and sausage meat. Stir. Pour into pie shell. Sprinkle with cheese. Bake on bottom rack in 350 oven for about 40 minutes until a knife inserted near center comes out clean. Serves 6. |
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6 white bread slices 6 mozzarella cheese slices 15 tomato slices, to cover 10-oz can mushroom pieces, drained 3 tbs dry onion flakes 6 white bread slices 5 large eggs 1/2 tsp salt 1/8 tsp pepper 3/4 tsp dried oregano 1/2 tsp dried sweet basil 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1/4 cup all-purpose flour 3 cups milk 1/2 cup grated parmesan cheese Line greased 9x13 inch pan with first amount of bread slices. Layer with cheese, tomato, mushrooms, onion flakes and second amount of bread slices. Beat eggs together in bowl. Beat in next 8 ingredients in order given. Pour over bread. Sprinkle with cheese. Cover. Refrigerate overnight. Remove cover. Bake in 325 oven for about 1 1/4 hours until a knife inserted in center comes out clean. Let stand 10 minutes before cutting. Cut into 12 pieces. |
