| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Finely chopped fresh beets |
| 2 | tb | Cornstarch |
| 4 | lg | Egg yolks beaten |
| 1/2 | ts | Sugar |
| 3 | tb | Heavy cream or undiluted evaporated milk |
| 1/2 | ts | Ground nutmeg |
| 1 | ts | Salt |
INSTRUCTIONS
Combine all ingredients in a mixing bowl. Mix Well and bake in pancake fashion on a hot buttered griddle or heavy skillet. Serve with Fruit marmalade or preserves. Yield about 12 pancakes Posted to JEWISH-FOOD digest V96 #80 Date: Mon, 18 Nov 1996 12:48:58 -0800 From: alotzkar@direct.ca (Al)
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”