| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Sour cream, Pancakes, Vegetable s |
4 |
Servings |
INGREDIENTS
|
|
Pancakes; see recipe |
|
|
Butter |
| 1 |
lg |
Onion; finely chopped |
| 4 |
c |
Chopped mushrooms OR 16-oz mushrooms; chopped |
| 2 |
tb |
Pimientos; finely chopped |
| 5/8 |
c |
Sour cream |
|
|
Salt and pepper |
|
|
Melted butter |
|
|
Sour cream; optional topping |
INSTRUCTIONS
Make pan cakes. Melt the butter, add the onion and cook until it has
softened but not browned. Add the mushrooms and cook until soft. Drain off
excess liquid. Mix in the pimientos, sour cream, salt and pepper. Put a
spoonful of the mixture onto each pancake on the cooked side. Roll up the
pancakes, tucking in the edges. Place the rolled pancakes in a buttered
oven dish, drizzle a little melted butter over top. Warm through in the
oven at for 25 minutes. Serve with more sour cream if desired.
REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath)
Notes: Set oven: 180C / 350F / Gas 4
Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14,
1998
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