1. Tex-Mex Waffles
2. Café au Lait Squares with Coffee Frosting
3. Fiesta Cheesecake
Settings on the Dock of the Bay
by the Assistance League of the Bay Area, Texas
Favorite Recipes Press
Date: 1999
ISBN: 0-9668381-0-6
$22.95 - Hardcover
To Order:
Mail check payable to:
ALBA Cookbook
$22.95 each
(Texas residents add 8.25% sales tax)
Postage and handling:
$3.50 for first book
$2.00 for each additional book
Mail to:
Assistance League of the Bay Area
P.O. Box 590153
Houston, Texas 77259-0153
Phone: 877-277-3452
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Sample Recipes From: Settings on the Dock of the Bay
by the Assistance League of the Bay Area, Texas
Tex-Mex Waffles
Yield: 8 servings
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped green onions
- 1 teaspoon vegetable oil
- 1 cup flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 cup plain yogurt
- 1 12 cup milk
- 1/3 cup butter or margarine, melted
- Melted jalapeno pepper jelly
- Shredded Cheddar cheese
- Saute the red pepper, green pepper and green onions in the oil in a medium saucepan for 5 minutes or until tender crisp. Mix the flour, cornmeal, baking powder and salt in a large bowl. Whisk the eggs in a bowl until lightly beaten. Beat in the yogurt, milk and melted butter. Add to the flour mixture and stir until just combined but still lumpy. Fold in the sauteed vegetables. Pour about 1 to 1 1/2 cups batter onto a hot greased waffle iron. Bake until brown using the manufacturer's directions. Repeat with the remaining batter, keeping the baked waffles warm To serve, top with melted jalapeno jelly and sprinkle with cheese.
Note: If the batter thickens while standing, add a little milk.
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