She was my Great Grandma and a great cook and seamstress.
1 cup flour
dash salt
1/8 tsp sugar
1 egg + 2 yolks
1 1/2 cups milk
1 stick butter
Whisk all ing and refrigerate 30 minutes.
Melt butter and brush on an 8" pan.
Add 1/8 cup batter to pan. Fry 1 side until browned.
Remove from pan and stack using parchment paper to separate.
This recipe was given to me almost 40 years ago from the man who would eventually become my daughters godfather. It was created by his father who was a chef.
2 tsp salt
3 tsp black pepper
2 Tbsp garlic powder
3 Tbsp oregano
1 cup vegetable oil
8 Tbsp worcestershire sauce
3 pounds beef stew meat
White wine
Mix all but the wine in a screw top jar. Shake well and refrigerate up to 2 weeks.
I use beef stew meat for my kabobs. Add meat to marinating bowl and top with marinade and enough white wine to cover the meat.
Refrigerate up to 3 days. To make the kabobs use whatever vegetables you like. I use cherry tomatoes. whole mushrooms, bell peppers, red onion cut in chunks.
Grill or broil to your liking. I serve with rice pilaf!
