Mark writes in:
I saw your online request for Ham & Cheese Palascintas – a Magic Pan recipe. I worked for The Pan from ’77-’84 back in Detroit, and visited quite a few besides. I have seen many requests as of late, so I started a website to collect and test them all.
I plan on releasing a free online Mastercook cookbook with all the recipes we collect. This is not a commercial site, nor affiliated with Magic Pan, Quaker Oats or anyone else. It’s a free hobby site. Please visit at The Magic Pan Project for more info.
It is a brand new site, so I would appreciate any promotion you might be able to help with. I’m still loading it with recipes. Please come visit – and bring your pan!
Ham Palascintas With Mustard Cream Sauce
(Serving Size : 4)
1/8 cup sugar
1/2 tsp. vanilla extract
1 1/2 cups milk
1 cup flour
2 Tbs. butter
1/2 pound Ham — cooked, ground (honeybaked style)
1/2 cup sour cream
1 cup bread crumbs
2 Tbs. milk
Mustard Cream Sauce
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 tsp. lemon juice
1/8 tsp. white pepper
- Place eggs, sugar and vanilla in electric blender.
- Cover and run on low speed for a few seconds.
- Add milk slowly while still running on same speed.
- Add flour in same manner at same speed.
- Melt butter and add slowly to mixture at same speed.
- Refrigerate 30 minutes.
- Using a small Teflon crepe pan, tip pan slowly pour in batter, just to coat bottom of pan. Tilt the pan so the batter will spread completely over the entire bottom; brown one side, flip, brown other.
- Carefully stack crepes on plate with second brown side up. (Brush pan with oil occasionally.)
- Stir ham stuffing ingredients well into a consistent texture.
- Spread 1 tsp., rounded, of ham filling on top of one crepe. Keep at least 1 inch from the edge.
- Roll up and tuck in corners so it will not leak when frying. Do likewise with all.
- Prepare breadcrumb coating: blend milk and eggs together, then place flour, egg mixture, and crumbs in separate containers in that order in a row.
- Take each pancake and cover well with flour, then egg, then roll in crumbs.
- Fry in cooking oil until puffy and golden brown on all sides. Fry slowly.
- Serve with mustard cream sauce.
For mustard sauce:
- Melt butter in a saucepan over low heat; add flour and stir until smooth.
- Cook 1 minute, stirring constantly.
- Add broth and half-and- half gradually.
- Cook over medium heat, stirring constantly, until thickened and beginning to bubble.
- Remove from heat and stir in mustard, lemon juice, and pepper.
- Keep warm.
- Arrange palascintas on a serving dish and top with sauce.
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