Make a white sauce of melted butter, flour and milk.
Beat egg yolks until thick and lemon colored.
Add to the white sauce. Beat the egg whites until stiff, but not dry.
Fold into the white sauce-yolk mixture.
Bake in an ungreased casserole at 325\u00b0, starting with a cold oven, for 1 hour.
Remove immediately for eating or it will collapse.
Serves 4.
Use deep frying pan, add oil, coleslaw mix and onion, meat optional, cook until small and translucent, place 2 heaping T. in middle of eggroll fold according to directions.Beat egg add to final flap to seal well. Drop in deep fryer or large frying pan with cooking oil at 375 for 2-3 mins until golden brown. If you don't want to fry all of them you can make them and freeze them, cooking time will change due to being frozen usually 6-8 minutes.
aste and 8-12 ounces egg noodles; RETURN to a boil
aste and mix well. Let egg roll wraps thaw at room
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
ocolate Crepes:
Whisk together egg, sugar and milk until well
nside of a 6 cup souffle mold and sprinkle it with
Put the egg yolks and sugar in a
ith salt and pepper. Transfer souffle base to a large bowl
nd sugar eight 6-ounce souffle dishes, including the rim of
n margarine.
Beat in egg substitute until consistency is smoother
1-1/2-quart souffle dish and wide enough to
PLACE ground turkey into large bowl. ADD one tablespoon flour. CRACK one egg into a measuring cup. ADD spices and vegetable oil to egg. BEAT egg mixture thoroughly. POUR mixture over over turkey. PLACE kitchen gloves over your hands if desired for next step. COMBINE mixture using hands until thoroughly blended. BROWN sausage in skillet, or cook according to recipe directions. BROWN sausage in skillet, or cook according to recipe directions. SERVE and enjoy.
an, and top with the egg mixture, which will prevent the
1 1/2 -quart souffle dish by greasing with softened
f necessary.
For the souffle: Butter and flour a 2
25\u00b0F. Grease 6 small souffle dishes. Sprinkle bases and sides
c.) custard cups or souffle dishes. Place on baking sheet
long with the lightly beaten egg.
I grew up with
nd chop chocolate.
Butter souffle dishes entirely and then add