Recipe's I Like
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CHOCOLATE for all you CHOCOHOLICS
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TURNOVER EGG
INGREDIENTS:
4 eggs
2 Tbsp sugar
1/2 tsp vanilla
Dash salt
2 Tbsp flour
1/4 cup milk
Butter
DIRECTIONS:
Separate eggs putting the whites in a glass bowl for electric mixing & the yolks in another small bowl. Beat whites until frothy; add sugar, vanilla & salt;
beat until it is forming stiff peaks; reserve. - Merringue.
Use a fork to blend the flour & yolks together; stir in milk until it is smooth. - Eggy Crepe'.
Melt about 1/2 tsp butter in a 7 1/2 - 8 1/2 omelet pan & place over medium heat until butter browns slightly. Pour in 1/4 of the yolk (about 3 Tbsp's) & spread it evenly by rotating the pan. Immediately spoon 1/4 of the beaten whites on one side of the yolk layer, cool merringue & fold it over the free yolk side - it will only partially enclose the filling. Cook about 1 minute longer so whites will be heated through. Remove from pan with broad spatula. Repeat process for each omelet, adding butter each time. Place cooked omelets on a heated platter or on individual plates & keep warm in a 175% F oven until all are cooked. Serve with topping of choice.
MUSHROOM TURNOVERS
INGREDIENTS:
8 oz pkg cream cheese, softened
1 stick butter, softened
1 & 1/2 cups flour
1/2 lb fresh mushrooms; cleaned & diced;
sauted in butter
1 onion, diced
2 Tbsp butter; mix & roll real thin' cut into 3" circles
1/2 tsp Thyme
1/4 cup sour cream
DIRECTIONS:
PREHEAT OVEN TO 425% F.
FILLING:
Saute mushrooms in 2 Tbsp butter. When tender stir in thyme & sour cream. Put in bowl and mix in cream cheese & onion. Set aside.
DOUGH:
Mix together stick of butter and flour to form dough. Mix & roll dough real thin. Cut into 3" - inch circles.
Place about 1 tsp filling into circles. Spread a little beaten egg around edge of dough to help make stick. Foldover & press with fork. Bake about 10 - 12 minutes. Before baking; prick top with fork & brush with remaining beaten egg. Freezes well.