2 : c Flour
1 : ts Salt
4 : ts Baking powder
1/4 : ts Pepper
1 : Egg
3 : tb Butter, melted
Milk : Milk
1 : /2 c All-purpose flour
2 : ts Baking powder
3/4 : ts Salt
3 : tb Margarine
3/4 : c Milk
1/4 : c Flour
1 : /2 ts Baking powder
1/2 : ts Salt
2 : tb Butter; chilled and cut
Into : Into small bits
1/2 : c Milk
2 : tb Chopped parsley
6 : c Self-rising flour
1 : c Fresh bread crumbs
1 : tb Mixed herbs
1/4 : c Solid shortening
1 : Egg; beaten
Broth : Broth or water
Salt : Salt and pepper to taste
2 : c Flour
4 : ts Baking-powder
2 : tb Shortening
1 : ts Salt
Milk : Milk
2 : 1/ c Flour
3 : ts Baking powder
1 : ts Salt
3 : tb Crisco
2 : tb Chopped parsley
1 : /4 c Milk
0: 2 med onions, peeled, sliced 6 med potatoes, peeled, boiled 2 tbs lard or oleo 3 eggs, beaten salt and pepper Directions: In a skillet, melt shortening
1: Saute onions until opaque
2: Slice potatoes while onions are cooking
3: Add potatoes to skillet
4: Salt and pepper
5: Add beaten eggs and turn several times with pancake turner to mix seasoning and eggs into onions and potatoes
6: Cook under medium heat until firm
7: u/l Earl Shelsby 1/95
8: U/L to NCE by Burt Ford 11/95
9: Posted to MealMaster Recipes List, Digest #152 Date: Sat, 1 Jun 1996 16:48:24 -0500 From: pickell@cyberspc
10: mb
11: ca (S
12: Pickell)