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HERBED DINNER CAKES




Source of Recipe


Laugh Shop
Sauté in 1 T. oil:
1 large chopped onion
2 chopped green pepper
1 c. chopped plum tomatoes
1 t. ea. oregano and basil

Set aside to cool. Meanwhile, sift together:
1 c. whole wheat flour
½ c. soy flour
2 t. baking powder
½ t. salt

Beat separately:
1-2 egg yolks
1 c. milk
3 T. oil

Add egg mixture to vegetables. Add flour mixture to vegetable mixture; stir just until flour moistened. Fry spoonfuls of batter over medium heat in heated oiled skillet, turning once, as if frying regular pancakes. Serve with
mushroom sauce and a fresh green salad.

Mushroom sauce:
2 c. thinly-sliced mushrooms
2 T. butter
2 T. flour
1½ c. milk
salt & pepper
dash Worcestershire sauce

Sauté mushrooms in butter over medium heat. When soft, remove from heat and add flour to coat mushrooms. Return to heat and gradually stir in milk.
Continue stirring until sauce thickens. Add salt, pepper, Worcestershire sauce and cook 1 minute longer.