Poppy-Seed Hot Shots recipe


5/5 - 0 Total votes

Servings: 12
Prep time: None None
Cooking time: None None

Ingredients

1/4 : c Butter

1/2 : ts Garlic salt

1/2 : ts Onion salt

1/4 : ts Celery salt

1 : /2 tb Worcestershire

1/8 : ts Tabasco

2 : qt Popped popcorn

1 : c Pretzel sticks

1 : /2 c Mixed nuts; salted

8 : c Freshly popped popcorn

2 : c Unsweetened dry cereal

1 : c Toasted croutons

1 : c Tiny unsalted pretzels

1/2 : c Dry-roasted peanuts

2 : tb Melted margarine or butter

2 : ts Worcestershire sauce

1/2 : ts Garlic powder

1/2 : ts Chili powder

1/2 : ts Onion powder

1/2 : c Raisins

2 : c Popped corn

3 : c Milk

4 : tb Butter, melted

3 : Eggs, beaten

1/2 : c Brown sugar

1 : ts Vanilla

1/2 : ts Salt

8 : qt Popped popcorn

2 : c Margarine

2 : /3 c Sugar

1 : c Light Karo corn syrup

1 : ts Vanilla

2 : c Whole pecans

6 : c Miniature marshmallows

2 : c Small spiced gumdrops

6 : c Popcorn

2 : c Toasted oat cereal

2 : tb Oleo

1/4 : ts Cumin

1/2 : ts Chili powder

1/4 : ts Garlic powder

2 : tb Grated Parmesan

3 : c Popped Corn

3 : Cups = one serving.

Directions

0: Combine flour, wheat germ, poppy seeds, sugar, baking powder, baking soda, and salt in a large bowl

1: Mix well

2: Whisk the egg with buttermilk and melted butter in another bowl

3: Pour this wet ove rthe dry flour mixture and stir just until mixed

4: Heat a griddle over medium heat

5: Cook pancakes a few at a time

6: Makes about 12 2- to 3-inch cakes

7: Keep cooked cakes warm while cooking the others: 225F oven

8: Bert says, "Pancakes with a difference, from one of my favorite American cooks, Clara B

9: Less -- a lady with a good memory and an inexhaustible supply of great dishes

10: " Recipe by: THE GRAINS COOKBOOK, by Bert Greene Posted to MC-Recipe Digest by KitPATh <phannema@wizard

11: ucr

12: edu> on Apr 07, 1998







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