The pts are just for the flannel cakes (not including the chicken hash)
* Exported from MasterCook *
Flannel Cakes with Chicken Hash
Recipe By :How
America Eats by Clementine Paddleford
Serving Size :
12 Preparation Time :0:00
Categories :
LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted flour
3/4 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
2 Tablespoons melted butter -- or margarine
2 eggs -- separated
To serve: -- chicken hash
Sift together flour, soda, and salt into bowl. Beat in
buttermilk and
melted butter. Beat in egg yolks. Fold in stiffly beaten
whites. Bake on
hot griddle.
When brown, place a generous tablespoon of hash on cake,
roll cake and
fasten with toothpick. Place in rows on baking pan. Heat
in 350F oven or
under low broiler.
Makes 12 cakes
CHICKEN HASH
3 Tablespoons butter, or margarine
2 Tablespoons minced onion
3 Tablespoons flour
1 cup chicken broth, or turkey broth
1/3 cup minced celery
2 teaspoons minced parsley
1/2 cup light cream
2 cups cold chicken, or turkey, cut in small pieces
salt and pepper
Melt butter. Add onion and saute until tender. Add flour
and cook 4
minutes, stirring constantly. Add broth, celery and
parsley and simmer for
5 minutes. Add cream and stir well. Add chicken. Heat to
boiling point and
season. Set aside to thicken while Flannel Cakes are
baking.
Cuisine:
"Southern
USA"
Source:
"101 Classic
Cookbooks, The Fales Library"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"12
cakes"
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Per Serving (excluding unknown items): 120 Calories; 3g
Fat (25.8%
calories from fat); 5g Protein; 17g Carbohydrate; 1g
Dietary Fiber; 42mg
Cholesterol; 341mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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