Crepes

You've found that crepes, you've found that pancakes. Have you found the in between crepes and pancakes? This recipe will make you want to creep back in and use it over and over again.

Crepes

Ingredients

* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.



GRANDMA MASARIK'S APPLE STRUDEL
(CZECH)


3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter
1 beaten egg
2/3 c. warm water, 110 to 115 degrees
3/4 c. butter, melted
1 recipe Apple Filling
1 beaten egg
Powdered sugar

Step 1: Stir together flour and salt; cut in the 1/2 cup butter until crumbly. Mix together beaten egg and water; add to flour mixture. Stir well. Turn onto lightly floured surface; knead 5 minutes. Divide dough in half. Cover with large inverted bowl; let stand at room temperature 1 hour. Cover table, at least 3 feet square with a clean, floured sheet or tablecloth. On the sheet roll half the dough to a 15" square. Brush with 2 tablespoons melted butter; let stand covered, 10 minutes.

Step 2: Starting from middle of the square carefully work underneath dough, using backs of hands to gently stretch until dough is paper thin and about 30" square.

Step 3: Trim uneven edges of dough. Brush dough with 1/4 cup of melted butter. Beginning 4" in from one side of dough, spoon half the filling in a band about 4" wide across dough.

Step 4: Using sheet as a guide, gently lift and fold the 4" piece of dough over filling. Slowly and evenly lift cloth beneath filling, rolling dough into tight roll. Seal ends.

Step 5: Place on lightly greased large baking sheet; curve slightly to form crescent. Repeat with remaining dough and filling.

Step 6: Brush tops of strudels with beaten egg white. Bake in 350 degree oven for 40 to 45 minutes. Remove from pan; cool on rack. Sift powdered sugar over tops. Makes 2 strudels.

APPLE FILLING:

2/3 c. sugar
2 tsp. cinnamon
6 c. very thinly sliced, peeled, tart apples
1/2 c. raisins
1/2 c. chopped nuts (opt.)

In bowl combine sugar and cinnamon; mix well. Add apples, raisins and nuts; toss gently to mix. Use half the filling for each strudel.

Fun with poppy seeds

Poppy Seeds Salad Dressing
(This is a 5 star salad dressing - good on any salad)


Ingredients

* 1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
* 1/4 cup milk
* 1/4 cup white sugar
* 1/8 cup distilled white vinegar
* 1 tablespoon poppy seeds

Directions

1. In a small bowl, whisk together salad dressing, milk, white sugar, vinegar, and poppy seeds. Chill until ready to use.



Beef Chimichanga
(serves 6 to 8 people or 14 to 15 chimichangas)

Ingredients:

* 3lb. chuck roast, trimmed of all visible fat
* 1 can diced tomato with basil, garlic and oregano
* 1 green bell pepper, chopped
* 1 red onion, finely chopped
* 1 cup red wine
* 1 1/2 cups beef or chicken broth
* 5 cloves garlic, minced
* 1 - 4.oz. can diced green chile, Ortega brand
* 1 tsp. oregano
* 16 flour tortillas, fajita or regular size
* vegetable oil for frying
* 1 lb. of shredded mild cheddar or Mexican cheese blend