**White : **White Sauce**
4 : c Milk
1/4 : c Butter or margarine
2/3 : c All-purpose flour
1/2 : Bay leaf
1 : ts Salt
1/3 : c Freshly grated Parmesan
-cheese : -cheese
REST: : REST: :
6 : c Eggplant; finely diced
2 : ts Salt; divided
1 : tb Olive oil; (plus one tsp
-more) : -more)
1 : c Onions; finely chopped
2 : ts Minced garlic
1/2 : ts Cinnamon
1 : pn Ground red pepper
1 : lb Lean ground beef
1/2 : ts Dried mint flakes
1/2 : ts Freshly ground pepper
1/4 : c Tomato paste
1 : cn (28-oz) tomatoes
1/3 : c Fresh flat-leaf parsley;
-chopped : -chopped
1 : pk (6-oz) ziti pasta; cook
-according : -according to pk
0: 1
1: In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside
2: 2
3: In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork
4: Add to the flour and stir until just moistened
5: 3
6: In a perfectly clan medium size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter
7: 4
8: Lightly coat a 12-inch non-stick skillet with the cooking spray and set over moderate heat
9: When the skillet is hot, cook the pancakes four at a time, using 1/4 cup batter for each
10: Cook for 21/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longer until deep brown
11: Posted to MC-Recipe Digest V1 #831 by slhire@juno
12: com (Sandra L Hire) on Oct 8, 1997