Text 4824, 96 rader
Skriven 2013-09-19 07:48:00 av Dave Drum (70551.cooking)
   Kommentar till text 4768 av Dave Drum (1:323/120.0)
Ärende: Test - 2 Recipes
========================
-=> Dave Drum wrote to All <=-

 DD> Let's see if this gets out to the world (or at least to Phydeaux)

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: GruyDre, Apple, and Fig Jam Panini
 DD>  Categories: Five, Breads, Fruits, Cheese
 DD>       Yield: 2 sandwiches

Well, crap. Just crap! Five days late. I suppose the other 4 copies will
dribble in over the coming millennium. Of course this shows up right after I
give up and post the recipes from elsewhere. CRAP, I say! As well as other
things not suitable for a family echo.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sausage Filled Crepes
 Categories: Breads,Pork, Dairy, Cheese
      Yield: 12 servings

MMMMM--------------------------BATTER-------------------------------
    2/3 c  All-purpose flour
    1/2 ts Salt
      2 lg Eggs; beaten
      1 tb Oil
    2/3 c  Whole milk

MMMMM--------------------------FILLING------------------------------
      1 lb Bulk pork sausage
    1/4 c  Minced onion
    1/2 c  Shredded Cheddar cheese
      3 oz Pkg cream cheese; softened
    1/2 ts Ground marjoram

MMMMM--------------------------TOPPING------------------------------
    1/2 c  Dairy sour cream
    1/4 c  Butter

  TO MAKE THE CREPES: Combine flour, salt, and eggs; mix
  well. Blend in oil and milk, beating until smooth.
  Refrigerate batter at least 2 hours (this allows flour
  particles to swell and soften so crepes are light.)

  Brush the bottom of a 6" crepe pan or heavy skillet with
  vegetable oil; place over medium heat until just hot, not
  smoking.

  Pour 2 tbsp batter in pan; quickly tilt pan in all
  directions so batter covers pan in a thin film. Cook
  about 1 minute.

  Lift edge of crepe to test for doneness. Crepe is ready
  for flipping when it can be shaken loose from pan. Flip
  crepe, and cook about 30 seconds on the other side. (This
  side is rarely more than spotty brown and is the side on
  which the filling should be placed.)

  Remove crepe from pan, and repeat procedure until all
  batter is used.

  TO FILL AND BAKE: Saute sausage and onion until brown;
  drain well. Stir in remaining ingredients. Yield: about 2
  cups.

  Place 2 tb Sausage Filling off-center on each crepe. Roll
  crepe over filling. Place, seam side down, in a 13" x 9" x
  2" baking dish.

  Bake at 375øF/190øC for 25-30 minutes. Remove from oven,
  and spoon Topping over crepes. Return to oven for an
  additional 5 minutes.

  TO MAKE THE TOPPING: Combine the topping ingredients,
  beating well. Yield: 1/2 cup.

  TO MAKE AHEAD: Crepes may be made in advance. Stack crepes
  between layers of waxed paper, and cover tightly with
  plastic wrap or foil; store in refrigerator or freeze
  until needed. To use, thaw crepes, add filling, topping,
  and bake as directed above.

  Makes about 1 dozen

  Source: Magazine Clipping

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... I never vote for anyone; I always vote against! - W. C. Fields
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