6 : Rainbow trout; cleaned, (8
oz : oz Ea)
2 : ts Salt
6 : sl Bacon, thin
12 : sl Lemon
1/2 : c Vegetable oil
3 : c All-purpose flour
1 : c Raisins
1/4 : c Sugar
1 : tb Caraway seeds
2 : ts Baking powder
1 : ts Salt
1/2 : ts Baking soda
1 : /2 c Nonfat buttermilk
Vegetable : Vegetable cooking spray
3 : Ears fresh corn
1 : c Yellow cornmeal
2 : ts Salt
3 : ts Double-acting baking powder
1 : c Sour cream
3/4 : c Melted butter
2 : Eggs, well beaten
1/4 : lb Gruyere or Monterey Jack
1 : 4-oz can peeled green chilis
4 : oz Unsweetened chocolate
-chopped : -chopped
1 : tb Butter, melted
1 : /2 c Sugar (pref superfine)
1 : c Heavy cream
1 : pn Salt
1/4 : c Dry sherry
1 : ts Vanilla extract
2 : Eggs
1/2 : c Soured heavy cream
1/2 : c Molasses
1/2 : c Brown sugar; packed
1 : /2 c Flour; all-purpose
1 : ts Baking soda
1 : ts Ground ginger
1/4 : ts Salt
4 : tb Butter - OPTIONAL; melted
1 : /2 qt (6 cups) cold water
1/2 : ts Salt
1 : pk (7 /4-ounce) Deluxe
-Macaroni : -Macaroni and Cheese Dinner
-Mix : -Mix *
2 : tb Butter or margarine; room
0: Use Basic Crepe Recipe below and add 1 tablespoon minced fresh parsley, 1 tablespoon minced fresh oregano, and 1 tablespoon minced fresh basil to milk mixture for these herb crepes
1: Basic Crepes: Place flour in a medium bowl
2: Combine milk, margarine, and egg, and add mixture to flour, stirring with a wire whisk until almost smooth
3: Cover batter, and chill for 1 hour
4: Coat an 8-inch crepe pan or non stick skillet with vegetable cooking spray, and place over medium-high heat until hot
5: Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film
6: Cook about 1 minute
7: Carefully lift edge of crepe with spatula to test for doneness
8: The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly browned
9: Turn crepe over, and cook 30 seconds on the other side
10: Place the crepe on a towel, and allow it to cool
11: Repeat procedure until all of the batter is used
12: Stack crepes between single layers of wax paper or paper towels to prevent sticking
13: Yield: 12 servings
14: Per serving: 73 Calories; 2g Fat (19% calories from fat); 3g Protein; 12g Carbohydrate; 16mg Cholesterol; 32mg Sodium NOTES : Cooled crepes can be stacked in wax paper and frozen in a zip-top bag for up to three months
15: Recipe by: Cooking Light, May 1994, page 105 Posted to MC-Recipe Digest V1 #432 by igor@digex
16: net on Jan 28, 1997
17: