| 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 <jock@third-wave.com> on Mar 18,
1997
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