3 eggs
1/2 c. flour
1/2 c. milk
2 tbsp. margarine, melted
1/4 tsp. salt
2 tblsp. sugar
2 tblsp. sliced almonds (or other
nuts), toasted
Beat eggs at medium speed of electric mixer until well blended. Gradually add flour, beating until smooth. Add milk, 2 tablespoons margarine, and 1/4 teaspoon salt; beat until smooth. Pour mixture in a greased 10-inch skillet. Bake at 400°F for 15 minutes, or until pancake is puffed and golden brown. Sprinkle with 2 tablespoons sugar and nuts.
Oyster Stew
1 pt. oysters, drained, reserve half
of the juice
2 tblsp. margarine
1 pt. heavy whipping cream
1 tblsp. flour
2 tblsp. celery, chopped fine
1 tblsp. onion, chopped fine
1 clove garlic, minced
1 tsp. fresh parsley or onion tops,
chopped
Salt
Red pepper
Black pepper
In a skillet, melt the margarine and saute the celery, onion and garlic until the onions are clear and the flour is mixed well. Add the whipping cream, oyster juice and seasonings. Simmer until the mixture becomes smooth and thickens. Add the oysters and simmer for approximately 7 minutes or until the oysters plump and the edges begin to curl. Do not over cook, oysters will become tough. Serve like soup and sprinkle with parsley.
Fondue
1/2 lb. Gruyere cheese, grated
1/8 lb. Emmentaler cheese, grated
1 clove of garlic, cut in half
1/2 c. dry white wine
4 tsp. lemon juice
1 tblsp. cornstarch
1/2 c. Kirsch (Brandy)
Dash of pepper
Dash of paprika
French bread cut into 1 inch cubes
Rub fondue dish (or saucepan) with clove of garlic. Discard garlic. Add wine and heat over low heat until warm, do not boil. Add lemon juice. Add cheese and stir constantly over low heat. Stir until cheese melts. In a separate dish, combine Kirsch and cornstarch. Stir until smooth. Add Kirsch mixture to cheese. Add pepper and paprika. Keep over low heat while dipping bread cubes into cheese. Stir continuously so cheese does not separate.
Eggnog
1 egg, beaten well
2 tblsp. sugar
Pinch of salt
1 c. cold milk
1/4 tsp. vanilla
1 c. cracked ice
Pour into 2 glasses. Sprinkle with nutmeg.
Bloody Mary
1 c. clamato juice (or tomato)
1 tsp. worcestershire sauce
4 shakes salt
3-4 drops tabasco
3 oz. vodka
Mix and pour over ice.
Drink Responsible.
Biscuits
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. vegetable oil
1/2 c. milk
Combine all dry ingredients in a small bowl. Mix oil and milk; pour into dry ingredients and stir until smooth. Turn dough out on a lightly floured board or pastry cloth; knead lightly 5-6 times. Roll dough to about 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450°F for 10-12 minutes or until golden brown. Yield: 6 biscuits.
Pancakes
2/3 c. sifted all-purpose flour or
whole wheat
1 1/2 tsp. baking powder
1 1/2 tsp. sugar
1/4 tsp. salt
1 beaten egg
1 tbsp. salad oil
1/2 c. milk
Sift together dry ingredients. Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened. Bake on hot, lightly greased griddle. Makes four 4-inch pancakes.
Cornbread
1/4 c. cornmeal
1/4 c. plain flour
1/4 tsp. salt
1 tbsp. baking powder
1 tbsp. sugar
1 egg
1/2 c. sweet milk
Mix, bake in hot greased 9 inch skillet (iron) at 450°F until brown.
Flour Tortillas
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3 tblsp. shortening
1/2 c. warm water or milk
In a bowl, mix dry ingredients; add shortening. Work mixture by hand until well blended. Add water (or milk) and stir with wooden spoon. Form dough into a large bowl, then, on a wooden cutting board, knead dough for about 3 minutes. (If dough is too soft, add 1 tablespoon flour and continue kneading for another minute.) Separate dough into equal amount of balls (size is determined by whether you like small or big tortillas). Roll out to make circles about 1/4 to 1/8 inch thick. Place tortillas on a hot griddle or frying pan until bubbles appear on the surface and the underside is a golden brown. Flip tortilla over and cook for a few seconds on the second side, until a golden brown.
Omelet
5 sliced bacon
3 green onions, sliced
3 sm. fresh mushrooms, sliced
3/4 c. shredded Cheddar cheese
1/2 c. chopped sweet pepper
5 eggs
1 tblsp milk
Place bacon is a skillet. Fry bacon until crisp. Add green onions, mushrooms and red pepper. Fry until vegetables are crisp, tender, stirring constantly. Remove bacon and vegetables from skillet. Drain on paper towel. Beat eggs and milk together. Pour eggs into skillet and cook until set. Lift corners of omelet occasionally to let uncooked egg mixture flow to bottom. Spread cooked bacon and vegetables diagonally down center of omelet. Sprinkle with cheese and fold opposite corners over middle.
The Icons below will guide you to the other Cooking for Two Recipe Pages
