1 : 4 pound chicken
3 : oz Smoked ham
2/3 : c Butter
2/3 : c Flour
1 : qt Milk
1 : c Dry white wine
1 : /2 tb Fresh lemon juice
TT : TT Salt and pepper
4 : oz Medium Cheddar cheese;
-grated : -grated
1 : c Fresh Parmesan cheese;
-grated : -grated
2 : c Fresh bread crumbs
1/2 : c Melted butter
5 : 3-4 pound chickens
1/2 : lb Smoked ham
2/3 : lb Butter
1 : /3 c Flour
2 : qt Milk
2 : c Dry white wine
3 : tb Fresh lemon juice
TT : TT salt and pepper
1/2 : lb Medium Cheddar cheese;
-grated : -grated
2/3 : lb Fresh Parmesan cheese;
-grated : -grated (2 cups)
4 : c Fresh bread crumbs
1 : c Melted butter
1 : /4 c All-purpose flour
1/4 : c Grated Parmesan cheese
1 : /2 c Skim milk
1 : tb Margarine, melted
1 : Egg
Vegetable : Vegetable cooking spray
1 : Slice Whole Wheat Bread
1 : tb Butter Or Margarine
1 : tb Grated Parmesan Cheese
2 : tb Grated Parmesan cheese;
-dvided : -dvided
1/3 : c Plain low-fat yogurt
2 : tb Prepared horseradish
2 : tb Dijon mustard
2 : tb Lemon juice
1 : ts Margarine; melted
8 : 4 oz. perch fillets
Vegetable : Vegetable cooking spray
1 : /2 c Nonfat plain yogurt
1/2 : c Buttermilk
1 : /2 ts Sugar
1 : tb Parmesan cheese
1/4 : ts Pepper
1/8 : ts Onion powder
1 : ts Capers
1/8 : ts Curry powder
1/4 : c Red wine vinegar
1/4 : c Lemon juice
1 : Egg yolk
2 : Anchovy fillets
1 : ts Dijon mustard
1/2 : ts Worcestershire sauce
1/4 : c Grated Parmesan cheese
1/3 : c Olive oil
1/3 : c Salad oil
-Janet : -Janet Newcomer
1 : 3/4 c Water
2 : tb Margarine; or butter
1/8 : ts Pepper
1 : c Milk
2 : 1/ c Mashed Potato Flakes
2 : tb Mayonnaise
2 : tb Parmesan cheese; grated
1 : Egg; slightly beaten
Paprika : Paprika
6 : 4- oz. trout fillets; or sa
1 : c Mayonnaise
1 : Egg white; stiffly beaten
1/4 : c Chives; snipped
1 : tb Parsley; minced
2 : tb Grated parmesan cheese; or m
1 : 7/8 c WATER; WARM
30 : lb FISH FILLETS FLAT FZ
1/2 : lb BUTTER PRINT SURE
3 : 1/2 lb CHEESE GRATED 1LB
6 : tb MILK; DRY NON-FAT L HEAT
1 : 2/3 tb PEPPER BLACK LB CN
1 : tb BASIL SWEET GROUND
2 : tb OREGANO GROUND
2/3 : oz PAPRIKA GROUND
0: Use Basic Crepe Recipe below and add the 1/4 cup grated Parmesan cheese to flour
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 trun 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: 79 Calories; 2g Fat (23% calories from fat); 4g Protein; 12g Carbohydrate; 17mg Cholesterol; 63mg 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 #419 by igor@digex
16: net on Jan 28, 1997
17: