Herbed Waffles with Creamed Beef
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
SERVINGS
|
3
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
30 min. |
TOTAL
|
30 min.
|
INGREDIENTS
- 2 cups 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 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
Combine the first three ingredients; set aside. In a mixing 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.
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).