Swedish Pancakes...A Geddes Family Tradition

Swedish Pancakes

(Crepes ala Elizabeth)

8 Eggs

4 C. Milk

2 C. Flour

1 Tbsp. Oil

When making "sweet" crepes I add:

2 Tbsp. Sugar

1 tsp. Salt

1 tsp. Cinnamon

1 tsp. Vanilla

Make a volcano out of the flour, add milk and blend well. Add eggs and any additional ingredients. Heat cast iron skillet, melt butter in pan. Pour 1/2 C. batter in and swirl around until it reaches the edges. Cook till set and flip. Cook an additional 15-20 seconds on 2nd side. Remove to plate. Fill and Top as desired.

My favorite is vanilla yogurt and cinnamon sugar. Topped with strawberry sauce and whipped cream.

(My childhood Saturday mornings alternated between these, Grits and Eggs and Aunt Vi's Buttermilk Pancakes. These are the most requested in my family bar none!)

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Favorite Pasta Salad...

12 oz. Bowtie Pasta (cooked)

6 oz. Tri-Color Spiral Pasta (cooked)

2 C. Chicken (cooked & shredded)

1 1/2 C. Celery (chopped)

1 Can Water Chestnuts (sliced)

1 20 oz. Can Pineapple Tidbits

2 Cans Mandarin Oranges

1 C. Green Grapes

1 C. Red Grapes

1 pkg. Craisins

1 C. Slivered Almonds

Mix all together in a large bowl, add 1 16 oz. bottle KRAFT Coleslaw dressing and 1 C. Mayonaise. Mix well.

(Prepared by Jenny for lunch at our Girls Retreat.)

Tomato Cheese Quiche...

2 4 oz. Cans Mild Green Chilies

1 lb. Shredded Cheddar Cheese

1 lb. Shredded Monterey Jack Cheese

2/3 C. Evaporated Milk

4 Eggs

1 Tbsp. Flour

1/2 tsp. Salt

1/2 tsp. Pepper

1 Tomato (sliced)

Separate the eggs. Beat the egg whites until stiff. In a large bowl mix together: chilies, cheese, milk, egg yolks, flour, salt and pepper. Gently fold in the egg whites. Spread into a greased 9x13 baking dish. Bake at 350* for 30 minutes. Top with sliced tomato and bake an additional 30 minutes.

(Prepared by Peggy for breakfast at our Girls Retreat.)