INGREDIENTS

INSTRUCTIONS

HEAT Belgian waffle iron; grease if necessary.
BEAT all ingredients with wire whisk or hand beater until smooth. Pour
batter by scant 1 cupfuls onto center of hot waffle iron.
BAKE 3 to 5 minutes or until steaming stops and waffle is golden brown.
Carefully remove waffle.  6 servings.
For Regular Waffle Iron: Heat regular waffle iron; grease if necessary.
Pour batter onto center of hot waffle iron.  Bake until steaming stops and
waffle is golden brown. Carefully remove waffle. Twelve 4-inch squares
(three 9-inch waffles).
Freezing and Reheating Directions: Stack cooled waffles between waxed
paper. Wrap in aluminum foil and freeze. To reheat in oven, unwrap waffles;
remove waxed paper. Heat on ungreased cookie sheet in 400 degree oven 8 to
10 minutes or until hot. To reheat in microwave, unwrap frozen waffles;
remove waxed paper. Place on microwavable plate. Microwave uncovered on
high: 1 section 35 to 45 seconds, 2 sections 1 to 1-1/2 minutes, 4 sections
1-1/2 to 2 minutes.
No-Cholesterol Belgian Waffles: Substitute 1-1/4 cups skim milk for the
1-1/3 cups milk and 2 egg whites or 1/4 cup cholesterol-free egg product
for the egg.
From <Betty Crocker: Bisquick Classics and New Favorites>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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