GEORGE WESTON BAKERIES
Shrimp Louis Muffins
1 cup mayonnaise
1/2 cup chili sauce
1 tablespoon minced parsley
1 teaspoon lemon juice
1 teaspoon horseradish
1/4 cup finely chopped onion
1/8 teaspoon salt
1/8 teaspoon pepper
4 Thomas’ Original Flavor English Muffins, split, toasted
and buttered
Lettuce leaves
4 hard-boiled eggs, sliced
3/4 pound medium shrimp, shelled, deveined and cooked
1. In a small bowl, combine mayonnaise, chili sauce, parsley, lemon juice,
horseradish, onion, salt and pepper; stir until blended. Cover and chill.
2. Top each muffin half with lettuce, egg slices, shrimp and dressing.
Makes 4 servings.
I Breakfast
KRUSTEAZ
Crêpes
1/2 cup Krusteaz Buttermilk Pancake Mix
1/2 cup all-purpose flour
1 cup water
2 eggs, beaten
1 tablespoon butter, melted
1 tablespoon sugar
1. In a small bowl, stir together pancake mix and flour; add water gradually.
Add eggs and stir to blend. Stir butter and sugar together and mix into the
batter. Let stand for 20-30 minutes.
2. Preheat a lightly greased 5- to 6-inch frying pan or crêpe pan over medium-high heat. Spoon about 1 tablespoon batter in the center of the pan, tilting to
coat the pan evenly. Just a thin layer of batter should cover the pan. Cook until
delicately browned; turn and cook lightly on the other side. Makes 18-24 crêpes.
For breakfast: Fill crêpes with fresh or frozen (thawed and drained) berries.
Roll up and sprinkle with confectioners’sugar.
For brunch: Fill crêpes with chopped cooked spinach and ricotta cheese.
Roll up and top with marinara sauce, if desired. Sprinkle with grated mozzarella
cheese and place under broiler until bubbling hot.
