In this issue:

Tuesday's Vegetarian Recipe: *Make Ahead Waffle & Pancake Batter*
Requests & Replies from Subscribers:   Dump Cake

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"This delicious and super easy recipe for make ahead waffle and pancake batter
uses yeast for a complex flavor. You can keep it in your fridge for 4 days for
breakfast in minutes."

* Exported from MasterCook *

Make Ahead Waffle and Pancake Batter

Recipe By : Real Food for Real People
Serving Size : 16    Preparation Time :0:00
Categories : Bread                      Breakfast
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups Flour
1/3 cup Sugar -- or Splenda
1/2 teaspoon Salt
2 1/2 teaspoons Active Dry Yeast -- (1 pkg)
2 cups Milk
2 cups Buttermilk
1/2 cup Butter
6 Eggs

In large bowl, combine flour, sugar, salt and yeast. In medium saucepan, heat
milk, buttermilk, and butter over low heat until warm and add along with eggs to
flour mixture. Beat at medium speed until smooth. Cover and refrigerate for up to
4 days, stirring in 2 additional tablespoons sugar after second day. You can cut
this recipe in half if it's too much. Just measure out the yeast and use 1-1/4
teaspoons.

For pancakes, lightly grease griddle and pour about 1/4 cup batter onto hot
surface for each pancake. Turn when the pancakes have risen, the edges look dry
and bubbles begin to form and break on surface, about 3-4 minutes. Cook about 1-3
minutes until other side is browned.

For waffles, bake in a greased hot waffle iron until steaming stops, about 5-8
minutes. Remember that the first waffle almost always sticks, but the rest will
turn out perfectly.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 256 Calories; 9g Fat (32.9% calories from
fat); 8g Protein; 34g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 200mg
Sodium.

Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
My girlfriend recently had a stroke. She can no longer make eggplant-like
potatoes dipped in flour. Can you find the recipe?

Doris
 

  
Does anyone know how long vanilla lasts? I purchased a huge bottle of real
vanilla in Acapulco over ten years ago for my mother-in-law and she has only used
it twice!

Tina
 

I ate the most delicious baked sweet potatoes in a restaurant recently! They had
cinnamon on them and you ate them with butter and sour cream if you wanted to.
Does anyone know how to do this? Thank you!

Sue
 

~ Subscriber Responses ~
 

 
Shish Ka Bobs for Emily:

I do these in the broiler, toaster oven, barbecue grill and on my George Foreman grill.

1. Soak the wooden skewers in water for at least 30 minutes, an hour or two is
better particularly if doing on the barbecue.
2. Cut meat into even sized pieces about 3/4 inch to 1 inch square (more or
less).
3. Marinate meat with whatever type marinade your like. The best sources for
marinades are ethnic markets or large chain grocery stores. Marinate according to
instructions or at least 30 minutes to an hour. We like the following marinade
for chicken or pork. (If using pork or beef, trim off all visible fat). We also
like teriyaki marinated meat or Indonesian marinades.
4. Mushrooms, onions, and bell pepper 1" squares are all good between the meat
pieces. Any vegetable your family likes can be alternated between the meat chunks

Greek Style Chicken Kebabs

These kebabs are George's eating philosophy on a stick: fresh, healthy
ingredients, perfectly grilled, that can satisfy even a heavyweight-champion-of-
the-world appetite!

2 tablespoons olive oil
Juice of 1 lemon
4 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 large red onion, cut into 1-inch chunks
8 (8-inch) bamboo skewers

In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano,
salt, and pepper. Add the chicken and onion and turn to coat. Cover with plastic
wrap and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the grill to high.
Thread the chicken and onion onto the skewers, reserving the marinade in the
bowl. Grill the skewers (in batches, if necessary, depending upon the size of
your grill) for 2 minutes and then brush with the reserved marinade; discard any
remaining marinade. Grill for about 2 minutes more, until the chicken has taken
on grill marks and is cooked through. Serve immediately.
Serves 4

Mary in Azusa                        Tis1947@aol.com
 

I have made this recipe for many years. Easy and wonderfully sweet.

DUMP CAKE

Grease 9 x 13 inch pan. Dump into greased pan in this order…..

1 large can crushed pineapple with juice (spread over bottom of pan)
1 can cherry pie filling (spoon evenly over pineapple)
1 can sweetened flaked coconut (Use hand to spread over fruits)

Mix a box yellow cake mix with 1 to 2 sticks margarine. (The more margarine, the
richer the cake layer. I use about 1½ sticks.) Use pastry blender to mix
margarine thoroughly in mix. Use hand to spread over top of fruits and coconut.
Add chopped nuts on top of all. Bake at 350º for 40-45 minutes. Serve with Cool
Whip or ice cream.

martincarole@msn.com
 

Dump Cake

1 can cherry pie filling
1 can crushed pineapple, drained
1 box yellow cake mix
1 stick margarine

Grease the bottom of a 9"x13" pan. Dump in the cherry pie filling. Dump in the
pineapple. Lightly stir. Dump on the yellow cake mix, spreading it out evenly.
Cut the margarine into small chunks over the cake mix. Bake at 350°F for 30
minutes or until golden brown.

This recipe can also be made in a Dutch oven outside. Just dig a hole in the
ground and put in about 30 charcoal briquettes. Light the briquettes, when they
are hot, remove half of them with thongs. Place the Dutch oven on the coals.
Place the remaining coals on top of the Dutch oven. Takes about 45 minutes to an
hour to bake.

lmdearden@wbsnet.org
 

For Randi (Comments are not mine)

Dump Cake

Looking for a dump cake using a mix and fruit? This is VERY fast, easy and extra
-delicious! Hard to believe, but these cakes are SO rich you don't frost them!

1 box cake mix - any flavor, cheap is great
1 can pie filling - any flavor
3 eggs
(Dash of cinnamon if it goes with your mix and filling - like apple)

Preheat oven to 350 degrees. Spray 9 x 13 baking pan with non-stick spray. Mix
all three ingredients until well moistened. Pour into greased pan. Make 30-40
minutes until golden and center bounces back.

Devils food and cherry pie filling is my favorite. Lemon cake and peach pie
filling is excellent. Yellow cake and apple pie filling for the apple pie lovers.

Use your imagination and create great flavors!

Jack Poulter On an Island in the Pacific                    jpoulter@islandnet.com
 

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