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Light and Fluffy Yogurt Pancakes
Recipe: Cut out & save.
Light and Fluffy Yogurt Pancakes
(A before school or weekend treat)
1 egg 1 cup all-purpose flour
1 cup milk ½ teaspoon salt
2 rounded tablespoons plain or 1 tablespoon sugar
flavored yogurt 1 tablespoon baking power
2 tablespoons melted butter
Combine egg, milk, yogurt, and melted butter in mixing bowl or blender. Stir
until blended. Pour in dry ingredients. Beat with a wire whisk or mix with
blender until batter is smooth. Drop by tablespoonfuls onto hot, lightly
greased griddle. Brown on both sides. Makes 10 to 12 pancakes.
Left over batter can be refrigerated in covered container for several days.
For each cup batter, it may be necessary to add one or two tablespoons of
milk in which ½ teaspoon extra baking powder has been dissolved, just
before cooking pancakes.
Card 1 Back:
Educational Grants
from Puget Power
In addition to informational programs,
each year Puget Power offers education
grants to students living in communities
served by the Company. The grants are
based upon financial need, personal quali-
ties and individual achievement. We see
them as an investment to provide new
leaders and insure the economic future of
our area. The grants are given in several
subject areas such as, business adminis-
tration, communications, education, engi-
neering, environmental studies, home
economics and physics.
Coloring
Calendars
Combine Fun
with Learning
Last year Puget Power distributed 72,000
coloring calendars to elementary schools
in our service area. This year's calendar
will feature electrical safety and conser-
vation tips in fun pictures for coloring.
Films and
Brochures
Available
---
# Light and Fluffy Yogurt Pancakes
*Puget Power promotional card*
*Makes 10 to 12 pancakes*
## Ingredients
- 1 egg
- 1 cup milk
- 2 rounded Tbsp plain or flavored yogurt
- 2 Tbsp melted butter
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 1 Tbsp baking powder
## Instructions
1. Combine egg, milk, yogurt, and melted butter in a mixing bowl or blender. Stir until blended.
2. Pour in dry ingredients. Beat with a wire whisk or mix with blender until batter is smooth.
3. Drop by tablespoonfuls onto a hot, lightly greased griddle.
4. Brown on both sides.
5. Leftover batter can be refrigerated in a covered container for several days. For each cup of batter, it may be necessary to add one or two tablespoons of milk in which 1/2 tsp extra baking powder has been dissolved, just before cooking pancakes. -
Spam Burgers
SPAM BURGERS THE TAMPA TRIBUNE
1 can Spam 1 can tomato paste (small)
½ med. green pepper 8 oz. cheddar cheese,
½ med onion grated
Grind Spam, green pepper and onion; mix well.
Add tomato paste and cheese; mix well. Spread
on hamburger-bun halves and broil
Card 1 Back: blank
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# Spam Burgers
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 1/2 medium green pepper
- 1/2 medium onion
- 1 small can tomato paste
- 8 oz. cheddar cheese, grated
- Hamburger buns
## Instructions
1. Grind Spam, green pepper, and onion; mix well.
2. Add tomato paste and cheese; mix well.
3. Spread on hamburger-bun halves and broil about 3-5 minutes until topping is bubbly and browning. -
Grilled Tomatoes A La Mamour
GRILLED TOMATOES A LA MAMOUR–THE TAMPA TRIBUNE
4 large tomatoes, each cut in half
1 cup grated onion
1 bouillon cube, any flavor
1 cup grated soft white cheese
1 cup grated yellow Wisconsin cheddar
1 cup grated Livarot cheese
Salt and pepper to taste
Pinch of thyme
Milk
Cut tomatoes and set outside refrigerator while
preparing the topping. For the topping, mix to-
gether all other ingredients. Moisten the mix-
Card 1 Back:
ture with a spoon or so of milk, spread over
each tomato half and broil until dark and
bubbley. Serve immediately.
8 servings.
---
# Grilled Tomatoes A La Mamour
*The Tampa Tribune*
*8 servings*
## Ingredients
- 4 large tomatoes, each cut in half
- 1 cup grated onion
- 1 bouillon cube, any flavor
- 1 cup grated soft white cheese
- 1 cup grated yellow Wisconsin cheddar
- 1 cup grated Livarot cheese
- Salt and pepper to taste
- Pinch of thyme
- Milk (a spoonful or so, to moisten)
## Instructions
1. Cut tomatoes in half and set outside the refrigerator while preparing the topping.
2. For the topping, mix together all remaining ingredients (onion, bouillon cube, cheeses, salt, pepper, and thyme).
3. Moisten the mixture with a spoon or so of milk.
4. Spread the topping over each tomato half.
5. Broil until dark and bubbly.
6. Serve immediately. -
Octoberfest Burgers
OCTOBERFEST BURGERS FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1½ pounds skinless sea trout fillets, fresh/fro.
1 quart boiling water
1 tablespoon salt
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 clove garlic, finely chopped
½ teaspoon salt
1/8 teaspoon pepper
½ cup dry bread crumbs
Card 1 Back:
Vegetable oil for frying
6 toasted sesame hamburger buns
tartar sauce
Thaw fish if frozen. Add 1 TB. salt to boiling
water. Place fillets in boiling salted water.
Cover & return to boiling. Reduce heat & simmer
for 7-10 min. or until fish flakes easily when
tested with a fork. Drain. Flake. In med. bowl
combine eggs, cheese, parsley, garlic, salt,
pepper, and fish. Chill for 2 hrs. Shape into
6 burgers and roll in crumbs. Fry in hot oil at
moderate heat and brown on one side. Turn care-
fully and brown on other side, cooking 6-8 min.
Drain. Place burger on bottom half of bun.
Sprea with sauce and cover. 6 servings.
---
# Octoberfest Burgers
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 1/2 pounds skinless sea trout fillets, fresh or frozen
- 1 quart boiling water
- 1 Tbsp salt (for poaching)
- 3 eggs, beaten
- 1/3 cup grated Parmesan cheese
- 1 Tbsp chopped parsley
- 1 clove garlic, finely chopped
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup dry bread crumbs
- Vegetable oil for frying
- 6 toasted sesame hamburger buns
- Tartar sauce
## Instructions
1. Thaw fish if frozen.
2. Add 1 Tbsp salt to boiling water. Place fillets in boiling salted water. Cover and return to boiling. Reduce heat and simmer for 7–10 minutes, or until fish flakes easily when tested with a fork.
3. Drain. Flake the fish.
4. In a medium bowl, combine eggs, cheese, parsley, garlic, salt, pepper, and flaked fish.
5. Chill for 2 hours.
6. Shape into 6 burgers and roll in bread crumbs.
7. Fry in hot oil at moderate heat and brown on one side. Turn carefully and brown on other side, cooking 6–8 minutes total.
8. Drain.
9. Place burger on bottom half of bun. Spread with tartar sauce and cover with top of bun. -
Sesame Fried Chicken
SESAME FRIED CHICKEN
1 Lynden Fryer, Cut-Up ½ teaspoon monosodium
1 cup flour glutamate
1½ teaspoons salt ½ cup shortening or oil
½ teaspoon pepper ¼ cup sesame seeds
Combine flour and seasonings in paper bag. Dredge chicken
pieces in flour mixture. Brown in hot fat. Cover and cook
slowly for 20 minutes, turning once. Remove from skillet,
cool slightly, then roll each piece in sesame seeds. Return
to skillet and turn each piece until seeds are toasted.
4 to 6 servings.
Card 1 Back:
IT'S A PLEASURE ALWAYS TO SERVE YOUR FAMILY
LYNDEN
Sesame
Fried Chicken
RECIPE CARD
(SEE REVERSE SIDE)
LYNDEN LYNDEN
CUT-UP FRYERS TURKEY
LYNDEN LYNDEN
FRYER PARTS FARM-FRESH EGGS
LYNDEN LYNDEN CANNED
STEWING CHICKENS CHICKEN, TURKEY
AND EGG PRODUCTS
LOOK FOR LYNDEN . . . YOUR FAMILY DESERVES THE BEST
---
# Sesame Fried Chicken
*Recipe by Lynden*
*Serves 4 to 6*
## Ingredients
- 1 Lynden Fryer, cut-up
- 1 cup flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp monosodium glutamate
- 1/2 cup shortening or oil
- 1/4 cup sesame seeds
## Instructions
1. Combine flour and seasonings in a paper bag.
2. Dredge chicken pieces in the flour mixture.
3. Brown in hot fat.
4. Cover and cook slowly for 20 minutes, turning once.
5. Remove from skillet and cool slightly.
6. Roll each piece in sesame seeds.
7. Return to skillet and turn each piece until seeds are toasted. -
French Fried Hot Dogs
Card 1 Front:
French Fried Hot Dogs.
355°
1 cup ready mix 1 T sugar
Pancake flour 2/3c water
2 T Corn Meal 10-12 Frankfurters
Card 1 Back:
Phelen
stem 1959
go 1960
Dunstone
Dardsley
---
# French Fried Hot Dogs
*1959*
## Ingredients
- 1 cup ready mix pancake flour
- 2 Tbsp corn meal
- 1 Tbsp sugar
- 2/3 cup water
- 10–12 frankfurters
## Instructions
1. Preheat oil to 355°F.
2. Combine ready mix pancake flour, corn meal, sugar, and water to make a batter.
3. Dip frankfurters in batter and french fry until cooked through and golden. -
Hamburg Steak
Hamburg Stake
1½ lb. ground beef
½ cup soft bread krums.
1 c milk.
1t salt
¼ t pepper
1 t Worcestershire sauce.
1. Mix beef, crums, milk
and seasonings together
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2. Heat shorting in frying
pan. Add meat mixture
by tablespoonfuls &
flatten into cakes.
3. Cook cakes until
brown.
---
# Hamburg Steak
## Ingredients
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp Worcestershire sauce
## Instructions
1. Mix beef, crumbs, milk and seasonings together.
2. Heat shortening in frying pan. Add meat mixture by tablespoonfuls and flatten into cakes.
3. Cook cakes until brown. -
Hamburg Steak
Hamburg Steak
1 1/2 3/4 lb. ground beef
1/2 1/4 c. soft bread crumbs.
1 1/2 c. milk
1 1/2 t. salt.
1/4 1/8 t. pepper
1 1/2 T. Worcestershire sauce.
1. Mix beef, crumbs, milk,
and seasonings together
Back:
2. Heat shortening in
frying pan. Add meat
mixture by tablespoonfuls
+ flatten into thin cakes.
3. Cook cakes until golden
brown, turning once.
remove + keep hot in
oven or on low heat.
---
# Hamburg Steak
## Ingredients
- 1 1/2 lb. ground beef
- 1/2 cup soft bread crumbs
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp Worcestershire sauce
## Instructions
1. Mix beef, crumbs, milk, and seasonings together.
2. Heat shortening in frying pan. Add meat mixture by tablespoonfuls and flatten into thin cakes.
3. Cook cakes until golden brown, turning once. Remove and keep hot in oven or on low heat. -
Sourdough Pancakes or Waffles
SOURDOUGH PANCAKES OR WAFFLES
The night before: Place one cup starter in large bowl.
Stir in 2 cups warm water and 2½ cups flour. Will
be lumpy; but, will be smooth after it ferments.
The next morning: Put 1 or 2 cups of starter back into
your sourdough starter pot. Cover and refrigerate
until ready to use again. To the batter remaining in
the bowl add:
1 egg
2 tablespoons cooking oil
1/4 cup evaporated milk
Beat thoroughly. Then combine:
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
Blend together until smooth eliminating any lumps of soda.
Stir gently into batter. This will cause a gentle foaming
action. Allow batter to rest a few minutes, then fry on a
hot lightly greased griddle. If pancakes do not brown
rapidly and sizzle slightly as you drop each spoonful of
(over)
Back:
batter on the griddle it isn't hot enough. Always make dollar s-
ize pancakes for ease in turning.
WAFFLES: Do not thin with milk the above batter. Sourdough
waffles are extra crispy and light.
---
# Sourdough Pancakes or Waffles
## Ingredients
- 1 cup sourdough starter
- 2 cups warm water
- 2 1/2 cups flour
- 1 egg
- 2 Tbsp cooking oil
- 1/4 cup evaporated milk
- 1 tsp salt
- 1 tsp baking soda
- 2 Tbsp sugar
## Instructions
1. **The night before:** Place one cup starter in a large bowl. Stir in 2 cups warm water and 2 1/2 cups flour. The mixture will be lumpy, but will smooth out after it ferments overnight.
2. **The next morning:** Put 1 or 2 cups of the starter back into your sourdough starter pot. Cover and refrigerate until ready to use again.
3. To the batter remaining in the bowl, add the egg, cooking oil, and evaporated milk. Beat thoroughly.
4. In a separate small bowl, combine the salt, baking soda, and sugar. Blend together until smooth, eliminating any lumps of soda.
5. Stir the dry mixture gently into the batter. This will cause a gentle foaming action.
6. Allow the batter to rest a few minutes.
7. Fry on a **hot** lightly greased griddle. If pancakes do not brown rapidly and sizzle slightly as you drop each spoonful of batter onto the griddle, it isn't hot enough.
8. Always make dollar-size pancakes for ease in turning.
### For Waffles
9. Do not thin the above batter with milk. Sourdough waffles are extra crispy and light. -
French Fried Onion Rings
FRENCH FRIED ONION RINGS
3 Sweet Spanish onion
1¼ cups flour
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon sugar
2 eggs
1 cup milk
1 teaspoon Worcestershire sauce
Remove skins and slice onions ½-inch
thick. Separate into rings. Sift together
flour, salt, pepper and sugar. Beat eggs
until thick. Blend in milk and Worcestershire sauce. Add liquid to dry ingredients
and stir just until smooth.
Dip onion rings in batter. Fry a few at a
time in deep fat heated to 375 degrees.
Drain thoroughly on paper towels. Sprinkle with salt. Serve immediately, or keep
warm in oven. Serves 6.
To make whole slices: Remove skins
and slice ¼-inch thick. Dip into batter
and deep fry as for onion rings. Drain,
sprinkle with salt and serve immediately.
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# French Fried Onion Rings
*Serves 6*
## Ingredients
- 3 Sweet Spanish onions
- 1 1/4 cups flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp sugar
- 2 eggs
- 1 cup milk
- 1 tsp Worcestershire sauce
## Instructions
1. Remove skins and slice onions 1/2-inch thick. Separate into rings.
2. Sift together flour, salt, pepper, and sugar.
3. Beat eggs until thick. Blend in milk and Worcestershire sauce.
4. Add liquid to dry ingredients and stir just until smooth.
5. Dip onion rings in batter.
6. Fry a few at a time in deep fat heated to 375°F.
7. Drain thoroughly on paper towels. Sprinkle with salt.
8. Serve immediately, or keep warm in oven.
### Variation: Whole Slices
1. Remove skins and slice onions 1/4-inch thick.
2. Dip into batter and deep fry as for onion rings.
3. Drain, sprinkle with salt, and serve immediately. -
Lemony Fried Fish Fillets
LEMONY FRIED FISH FILLETS
1/2 pound haddock or any white fish
fillets
1/4 cup freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon
peel
1/4 teaspoon garlic salt
1/4 cup flour
1/2 teaspoon paprika
1/4 teaspoon salt
1 to 1 1/2 tablespoons butter or
margarine
If fish is frozen, thaw completely. Plac
fillets in shallow marinating dish; pour
lemon juice over, sprinkle with lemon peel
and garlic salt. Cover and marinate n re-
frigerator for 2 to 3 hours.
Combine flour, paprika and salt. Re-
move fish fillets from marinade, drain and
dredge in flour mixture. Saute in butter
over medium heat until golden brown on
both sides, about 15 minutes. Serves 2.
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# Lemony Fried Fish Fillets
*Serves 2*
## Ingredients
- 1/2 pound haddock or any white fish fillets
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon freshly grated lemon peel
- 1/4 teaspoon garlic salt
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 to 1 1/2 tablespoons butter or margarine
## Instructions
1. If fish is frozen, thaw completely.
2. Place fillets in a shallow marinating dish. Pour lemon juice over, sprinkle with lemon peel and garlic salt. Cover and marinate in refrigerator for 2 to 3 hours.
3. Combine flour, paprika, and salt.
4. Remove fish fillets from marinade, drain, and dredge in flour mixture.
5. Saute in butter over medium heat until golden brown on both sides, about 15 minutes. -
Fried Eggplant
FRIED EGGPLANT
1 medium eggplant
1 egg
¼ cup milk
1 tablespoon corn oil
1 teaspoon salt
Flour
1½ cups fine dry bread crumbs
Oil for frying
Pare eggplant. Cut into ¼-inch slices or into sticks.
Beat egg slightly, then mix in milk, 1 tablespoon oil and
salt. Dip eggplant into flour, then into egg mixture. Drain
well. Roll in bread crumbs, coating each piece complete-
ly. Pour corn oil into skillet to depth of ¼ inch. Heat over
medium heat. Fry eggplant in hot oil, turning once, until
golden brown, 2 to 3 minutes on each side. Drain on
paper towels. Yields 6 servings.
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# Fried Eggplant
## Ingredients
- 1 medium eggplant
- 1 egg
- 1/4 cup milk
- 1 Tbsp corn oil
- 1 tsp salt
- Flour
- 1 1/2 cups fine dry bread crumbs
- Oil for frying
## Instructions
1. Pare (peel) eggplant. Cut into 1/4-inch slices or into sticks.
2. Beat egg slightly, then mix in milk, 1 Tbsp oil, and salt.
3. Dip eggplant into flour, then into egg mixture. Drain well.
4. Roll in bread crumbs, coating each piece completely.
5. Pour corn oil into skillet to a depth of 1/4 inch. Heat over medium heat.
6. Fry eggplant in hot oil, turning once, until golden brown, 2 to 3 minutes on each side.
7. Drain on paper towels. Yields 6 servings.