| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Beef, Breads, Breakfast | 7 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | T | Baking powder |
| 1/2 | t | Salt |
| 1 3/4 | c | Milk |
| 6 | T | Butter or margarine, melted |
| 2 | Eggs, separated | |
| 1 | T | Parsley, chopped |
| 1 | T | Onion, grated |
| 1/2 | t | Rubbed sage |
| 1/2 | t | Dried thyme |
| 6 | T | Butter or margarine |
| 6 | T | All-purpose flour |
| 2 1/2 | c | Milk |
| 1/4 | t | Dried thyme |
| 1 | 4 oz shredded dried beef | |
| Chopped fresh parsley | ||
| optional |
INSTRUCTIONS
combine the first three ingredients; set aside. In a mixing bowl, beat milk, butter, egg yolks, parsley, onion, sage, and thyme. Gradually add dry ingredients; mix well. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Meanwhile, in a saucepan, melt butter; add flour. whisk in milk and thyme; bring to a boil. Cook and stir for 2 minutes or until thick. Add the beef and heat through. Serve over waffles. Sprinkle with chopped parsley if desired. Recipe by: Country Woman March/April 1997 Posted to MC-Recipe Digest V1 #522 by lunchuck <[email protected]> on Mar 18, 1997
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