n melted butter.
Allow crepe batter to stand for an
he crepes using Nif's Basic Crepe Batter, recipe #354483.
For the
Prepare a basic crepe recipe in advance. Crepes can be
br>Toss pan to loosen crepe and with spatula, lift edge
Combine all together in a saucepan; heat thoroughly.
Fill each crepe with a heaping 1/3 cupful.
Fold 2 sides over filling. Place crepes in buttered baking dish.
Bake in a 325\u00b0 oven for 10 to 15 minutes.
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Prepare Basic Eclair dough.
Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet.
Bake and cool as directed in Basic Eclair recipe.
Basic Pasta Recipe: Start with the flour - measure
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper
Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet
BASIC BREAD:
Mix the flours,
Stir basic ingredients together until the sugar
br>Warm an 8-inch crepe pan or nonstick skillet over
an.
Check bottom of crepe to see if it has
BASIC DONUTS:.
Line jellyroll pan
Sift flour and salt. Beat eggs and add milk and melted butter after it's cooled.
Add to flour and mix well.
Refrigerate 30 minutes.
Melt a little butter in a frying pan; don't let it brown.
When hot, add about 2 tablespoons of batter to pan and quickly swirl the pan so it covers bottom. Experiment until you find the right amount of batter and right heat. Turn crepe. Because they are so thin, they are wonderful for stuffing anything.
Basic: Pour the cup of distilled
Place all ingredients in blender or mixer and beat well.
Let batter stand for 1 hour for more perfect crepes.
Yield:
26 crepes.
Carbohydrate 6 g, protein 2 g, fat 2 g, calories 50.
One crepe = 1/2 bread starch exchange, 1/2 fat exchange.
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.