*  Exported from  MasterCook  *
 
                         OVEN BAKED GERMAN PANCAKES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Brunch                           Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -karen thackeray
                         -pancakes
    6                    Eggs -- slightly beaten
    1       c            All-purp flour
    1       c            Milk
    3       tb           Butter -- melted
    1       pn           Salt
                         -toppings
                         Syrup -- your choice
                         Confectioners sugar
                         Brown sugar
                         Fruit mixed with yogurt
 
   Preheat oven to 450F. Grease well a 13x9x2-inch baking
   dish. Combine eggs and flour in bowl. Add milk,
   butter, and salt; mix well. Pour into prepared dish.
   Bake for 15-20 min or until puffed. Cut into serving
   pieces. Serve with desired toppings. Source: Apron
   Strings ----- This is really easy to do! Hope it helps.
   
    Karen in S.CA
   FOOD AND WINE CLUB TOPIC:   TEX-MEX & BBQ TIME:
     03/20 11:18 AM TO: ALL FROM:    DAVID BURKS
   (MFHB39A) SUBJECT: SMOKERS\GRLLS While flying from
   Atlanta to Phoenix yesterday, met a guy who won the
   1991 World Championship BBQ cooking contest in Memphis
   about 3 years ago - gave me these 2 recipes - dry rub
   and sauce:
   
    Dry Rub: 4 tsp paprika, 2 tsp salt, 2 tsp onion
   powder, 2 tsp grnd black pepper, 2 tsp white pepper, 1
   tsp cayenne >>> pepper.  Mix in jar, cover and shake
   well to mix.  Sprinke rub liberally on ribs.  Allow to
   stand 20-30 mins at room temp until rub appears wet.
   Prepare smoker for long, slow cooking using h chips
   for flavor.  Cook ribs, bone side down at 230 degrees
   using indirect heat.  Turn & cook 2 more hrs. Turn &
   cook 1 more hr.  During last 15 mins, baste w bbq
   sauce (see below) diluted by 1/2 w water.  Serve w
   warm, undiluted sauce on the side.
   
    Sauce:  6 tbsp salt, 6 tbsp black pepper, 6 tsp chili
   powder, 4 cups ketchup, 4 cups w vinegar, 4 cups
   water, >>>> 1 onion, large, yellow, diced, 1/2 cup
   sorghum molasses.
   
    Combine ingredients in large saucepan.  Bring to
   rolling boil, reduce heat and simmer 11/2 hrs,
   stirring every 10 mins or so.  Pour into sterilized
   canning jars, seal and let stand 2-6 weeks before use.
   
    Dave/Tempe, AZ
   FOOD AND WINE CLUB TOPIC:   TEX-MEX & BBQ TIME:
     03/20 12:28 PM TO: ALL FROM:    RICK RICHTER
   (KKTJ99A) SUBJECT: SMOKERS\GRLLS Would like to share
   a resourse availible to those interested in the art of
   smokin' & grillin'. A free catalog containing a
   multitude of goodies of intrest to this BB is
   availible from “Sausage Maker”, 177 Military Rd.
   Buffalo, NY 14207. (Yes NY!) This is a 63 pg
   informative catalog called “Sausage Making,Smoking &
   Meat Curing”.If this book doesn't have the equipment
   or supplies that are of intrest> then you shouldn't be
   here!! This is a “gotta have it”.The service is fast &
   courtious & their inventory covers items I've never
   heard of. Bulk spices are also avalible in many forms.
   It’s real informative reading if nothing else.
   
    Enjoy      Rick Richter Lancaster, Ca.
   FOOD AND WINE CLUB TOPIC:   TEX-MEX & BBQ TIME:
     03/09  8:03 AM TO: MILLIE HENRY   (MVXC98A) FROM:
     DOLORES GILLETTE   (SRDS42A) SUBJECT: CHILI Hi,
   Millie and thanks for your post. Here is the recipe
   for ChilE Verde as stated on the info sheet that came
   with my
  
 
 
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