Yield: 5 servings
Measure | Ingredient |
---|---|
2 \N | Eggs |
½ cup | Water |
½ teaspoon | Salt |
½ cup | Flour -- sifted |
1 tablespoon | Oil |
1 cup | Sliced celery |
½ cup | Sliced onions |
¼ cup | Sliced scallions |
1 cup | Chinese or green cabbage |
2 tablespoons | Oil |
1½ teaspoon | Salt |
¼ teaspoon | Pepper |
½ cup | Flaked tuna or julienne |
\N \N | Chicken |
PANCAKES
FILLING
Pancakes: Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove, browned side up, and stack while pre Recipe By : Jennie Grossinger - "The Art Of Jewish