In a blender, mix together the eggs and the flour.
Gradually add the milk and blend. Add the butter and blend until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop 1/4 cup
of the batter onto the frying pan. Tilt the pan with a circular motion so that the batter
coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a
spatula, turn and cook the other side. Fold the crepe towards the center two times. Serve
hot. Top with syrup or fruit. You may also sprinkle with cinnamon sugar or powdered
sugar.
2 lbs. frozen hashbrowns
1 stick butter
2 c. shredded cheddar cheese
1/2 c. dried chopped onion
1 can cream of chicken soup
2 c. sour cream
1 tsp. each, salt and pepper
buttered crushed corn flakes or crushed french onions from the can
Layer hashbrowns on bottom of greased 9x15 pan. Mix all other ingredients and spread
over frozen hashbrowns. Top with buttered corn flakes last 10 minutes of cooking time.
Bake 350 degrees for 1 hour.
Richard Petty's Recipe
The King's Pinto Beans
1 pound dried pinto beans
5 and 1/2 cups water
1 large onion, chopped
1/4 pound cooked ham, chopped
1 garlic clove, minced
1 Tablespoon chili powder
1 t salt
1 t pepper
1/4 t dried oregano
1/4 t ground cumin
Preparation
Sort and wash beans; place in a 5 quart slow cooker. Stir in 5 and 1/2 cups water and
remaining ingredients. Cook covered, on Low 10 huors, stirring twice. Serve with
chopped onion
Fried Cornbread
1/2 cup butter
2 cups white cornmeal mix
1 cup all purpose flour
2 Tablespoons sugar
2 large eggs
2 cups buttermilk
Preparation
Melt butter in a 13x9 inch pan in a 425 overn for 5 minutes.
Stir together white cornmeal mix and next 4 ingredients in a large bowl.
Tilt pan to coat with butter, and pour batter into cornmeal mixture, stirring well. Pour
cornmeal mixture into a hot cast iron skillet. Bake at 425 for 30 minutes or until golden
brown.
Kevin Harvick’s Recipe
ITALIAN CHICKEN WRAPS
Ingredients:
* 2 tablespoons refrigerated pesto
* 2 tablespoons mayonnaise
* 2 flour tortillas
* 2 to 3 large romaine lettuce leaves, torn in large pieces
* 1 cup (1/2 10 oz. package) PERDUE® SHORT CUTS® Italian Style Carved Chicken
Breast
* 1/2 cup finely chopped tomato
* 1/4 cup finely shredded mozzarella cheese
Cooking Instructions:
STEP 1 Mix pesto and mayonnaise and spread evenly over tortillas.
STEP 2 Top tortillas with lettuce, chicken, tomatoes and cheese.
STEP 3 Roll up tightly to serve.
