-karen thackeray -pancakes 6 Eggs; slightly beaten
1 c All-purp flour
1 c Milk
3 tb Butter; melted
1 pn Salt
-toppings Syrup; your choice Confectioners sugar Brown sugar Fruit mixed with yogurt Preheat oven to 450F. Grease well a 13x9x2-inch baking dish. Combine eggs and flour in bowl. Add milk, butter, and salt; mix well. Pour into prepared dish. Bake for 15-20 min or until puffed. Cut into serving pieces. Serve with desired toppings. Source: Apron Strings —– This is really easy to do! Hope it helps. Karen in S.CA FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME: 03/20 11:18 AM TO: ALL FROM: DAVID BURKS
(MFHB39A) SUBJECT: SMOKERSGRLLS While flying from Atlanta to Phoenix yesterday, met a guy who won the 1991 World Championship BBQ cooking contest in Memphis
about 3 years ago – gave me these 2 recipes – dry rub and sauce: Dry Rub: 4 tsp paprika, 2 tsp salt, 2 tsp onion powder, 2 tsp grnd black pepper, 2 tsp white pepper, 1 tsp cayenne >>> pepper. Mix in jar, cover and shake well to mix. Sprinke rub liberally on ribs. Allow to stand 20-30 mins at room temp until rub appears wet. Prepare smoker for long, slow cooking using h chips for flavor. Cook ribs, bone side down at 230 degrees using indirect heat. Turn & cook 2 more hrs. Turn & cook 1 more hr. During last 15 mins, baste w bbq sauce (see below) diluted by 1/2 w water. Serve w warm, undiluted sauce on the side. Sauce: 6 tbsp salt, 6 tbsp black pepper, 6 tsp chili powder, 4 cups ketchup, 4 cups w vinegar, 4 cups water, >>>> 1 onion, large, yellow, diced, 1/2 cup sorghum molasses. Combine ingredients in large saucepan. Bring to rolling boil, reduce heat and simmer 11/2 hrs, stirring every 10 mins or so. Pour into sterilized canning jars, seal and let stand 2-6 weeks before use. Dave/Tempe, AZ FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME: 03/20 12:28 PM TO: ALL FROM: RICK RICHTER
(KKTJ99A) SUBJECT: SMOKERSGRLLS Would like to share a resourse availible to those interested in the art of smokin’ & grillin’. A free catalog containing a multitude of goodies of intrest to this BB is availible from “Sausage Maker”, 177 Military Rd. Buffalo, NY 14207. (Yes NY!) This is a 63 pg informative catalog called “Sausage Making,Smoking & Meat Curing”.If this book doesn’t have the equipment or supplies that are of intrest> then you shouldn’t be here!! This is a “gotta have it”.The service is fast & courtious & their inventory covers items I’ve never heard of. Bulk spices are also avalible in many forms. It’s real informative reading if nothing else. Enjoy Rick Richter Lancaster, Ca. FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME: 03/09 8:03 AM TO: MILLIE HENRY (MVXC98A) FROM:
DOLORES GILLETTE (SRDS42A) SUBJECT: CHILI Hi, Millie and thanks for your post. Here is the recipe for ChilE Verde as stated on the info sheet that came with my