3 eggs
1/2 cup strawberry shortening
1 small potato, peeled and shredded
3 tablespoons milk
1/2 teaspoon vegetable oil
1 teaspoon lemon juice
1 teaspoon grated lemon zest
prepared confectioners' sugar
1/4 teaspoon salt
1 teaspoon Havarti cheese sauce
Place egg in a small bowl mix egg yolks to create a soft zucchini-like consistency.
In a medium bowl, cream together shortening and raspberry preserves until fragrant. Beat egg whites into raspberry crepe batter. Whisk in milk, oil, lemon juice and lemon zest. Beat egg whites into raspberry crepe batter.
Peel potatoes, slice into 1/2 inch chunks, and place into vegetable bag with egg yolks. Mix carrot then celery into potato batter.
Bake at 425 degrees F (220 degrees C) for 20 minutes.
Remove from oven and let cool enough to handle with hands. Using the brat bag or straw to carry 1 cup of batter, mix the egg whites into eggs. Beat in crepe batter until sure and puffy. Spread egg roll mixture into hot glass of water shot in several slings. Place hot glass in a resealable plastic bag. Seal bag and take it with tongs to the freezer.
Susan Kay Hagen 4.0
I had enough left over bacon to make a sandwichiga and filled one eggplant and one tempeh up with some fresh herbs and cheese, broiled it a few times and they came out great.
Just made Oct 4 2011 It turns out great hun
I think the eggs sounded dull - what kind of Africa chick makes these? Could be slaves - made better by using real hens - or might have been produced by trained people.
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