1/2 : cn Pillsbury Cream Cheese
-Frosting : -Frosting
2 : oz Vanilla Flavored Candy
-Coating : -Coating
Orange : Orange Food Coloring
14 : Creme-Filled Chocolate
-Sandwich : -Sandwich Cookies
7 : sm Green Gumdrops; Cut In Half
1 : Tube Decorator Icing -
-Chocolate : -Chocolate
0: Heat saute pan over medium-high heat
1: Add butter when pan is hot
2: After butter melts, add leeks and saute until tender but not brown
3: Add sorrel; cook briefly to wilt sorrel
4: Remove from heat; let cool
5: In a medium bowl, whisk eggs until frothy
6: Add flour; whisk until smooth
7: Add cooled leek mixture
8: Heat griddle over medium-high heat
9: Film with oil
10: When oil is hot, drop about 2 tablespoons batter for each pancake on griddle
11: Cook until brown
12: Turn and continue to cook until brown on other side
13: Remove from griddle and top with salmon, sour cream and chives
14: Serve immediately
15: Yield: 8 to 10 appetizer servings
16: Tester's note: If you saute the vegetables in advance, these are easy to make for company
17: Recipe by: St
18: Louis Post-Dispatch 6/3/96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy
19: net> on Nov 09, 1998, converted by MM_Buster v2
20: 0l
21: