Herbed waffles with creamed beef
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 1¾ | cup | Milk |
| 6 | tablespoons | Butter or margarine, melted |
| 2 | larges | Eggs, separated |
| 1 | tablespoon | Parsley, chopped |
| 1 | tablespoon | Onion, grated |
| ½ | teaspoon | Rubbed sage |
| ½ | teaspoon | Dried thyme |
| 6 | tablespoons | Butter or margarine |
| 6 | tablespoons | All-purpose flour |
| 2½ | cup | Milk |
| ¼ | teaspoon | Dried thyme |
| 1 | pack | (4 oz) shredded dried beef |
| Chopped fresh parsley, optional | ||
Directions
CREAMED BEEF
combine the first three ingredients; set aside. In a mixing bowl, beat milk, butter, egg yolks, parsley, onion, sage, and thyme. Gradually add dry ingredients; mix well. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Meanwhile, in a saucepan, melt butter; add flour. whisk in milk and thyme; bring to a boil. Cook and stir for 2 minutes or until thick. Add the beef and heat through. Serve over waffles.
Sprinkle with chopped parsley if desired.
Recipe by: Country Woman March/April 1997 Posted to MC-Recipe Digest V1 #522 by lunchuck <jock@...> on Mar 18, 1997