| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | French | 1 | Servings | |
INGREDIENTS
| 2 | Bread | |
| Peanut Butter | ||
| To taste cinnamon, nutmeg or | ||
| vanilla extract | ||
| Eggs, beaten w/milk | ||
| Butter or oil, for frying | ||
| Grape Jelly |
INSTRUCTIONS
Proportions are not important to this recipe. Make peanut butter sandwiches and dip in egg and milk mixture which has been seasoned with one or more of the optional ingredients. Fry in a little butter or oil over medium heat until golden brown on both sides. Heat grape jelly in a small sauce pan until liquefied and syrup-like. Serve over fried sandwiches. NOTES : This one is a particular favorite of the younger generation in our family. Not only does it help get teenagers out of bed on a Saturday morni= ng, but it's also good enough to elicit some "volunteer" help in cleaning up afterwards. Recipe by: World Wide Recipes: TheChef@wwrecipes.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 24, 1998
A Message from our Provider:
“We see a only a glimmering of the plans of God…”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30572
Calories From Fat: 187
Total Fat: 22.5g
Cholesterol: 0mg
Sodium: 1096.4mg
Potassium: 15821.7mg
Carbohydrates: 1340.8g
Fiber: 1.9g
Sugar: 1337.5g
Protein: 14.4g