| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Beef, Breads, Breakfast |
7 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 3/4 |
c |
Milk |
| 6 |
tb |
Butter or margarine, melted |
| 2 |
lg |
Eggs, separated |
| 1 |
tb |
Parsley, chopped |
| 1 |
tb |
Onion, grated |
| 1/2 |
ts |
Rubbed sage |
| 1/2 |
ts |
Dried thyme |
| 6 |
tb |
Butter or margarine |
| 6 |
tb |
All-purpose flour |
| 2 1/2 |
c |
Milk |
| 1/4 |
ts |
Dried thyme |
| 1 |
pk |
(4 oz) shredded dried beef |
|
|
Chopped fresh parsley, optional |
INSTRUCTIONS
CREAMED BEEF
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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