Herbed Waffles with Creamed Beef |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Meet the Cook: This is a nice recipe to whip up when you come home from church. I adapted it from one I saw in an old cookbook. It's a little different way to use herbs. We're the parents of two, both now grown, and the grandparents of three. -Lois McCormick, Muncy, Pennsylvania Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1-3/4 cups milk |
6 tablespoons butter, melted |
2 eggs, separated |
1 tablespoon chopped fresh parsley |
1 tablespoon grated onion |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
creamed beef: |
6 tablespoons butter |
6 tablespoons king arthur unbleached all-purpose flour |
2-1/2 cups milk |
1/4 teaspoon dried thyme |
1 package (4 ounces) shredded dried beef |
chopped fresh parsley, optional |
Directions:
1. Combine the first three ingredients; set aside. In a bowl, beat milk, butter, egg yolks, parsley, onion, sage and thyme. Gradually add dry ingredients; mix well. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
2. Meanwhile, in a saucepan, melt butter; add flour. Whisk in milk and thyme; bring to a boil. Cook and stir for 2 minutes or until thick. Add the beef and heat through. Serve over waffles. Sprinkle with parsley if desired. Yield: 7 waffles (6 inches).
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