KITCHEN ACCOMPLICE: Don't forget the tried and true

By John Kirkendall Sometimes in our haste to have something from our kitchen that is ultra gourmet, we forget the tried and true down home recipes that have withstood the test of time. I was reminded of that today as I spoke with a devoted reader of this column. It was she who told me of her family's fondness for this earthy presentation. It combines flavor, speed and economy. Perfect for a family supper when you are running late from the office. I try to avoid the frozen waffles from the freezer section of the store, but in case you are running really late, they would work, as would toasted and buttered English Muffins or Holland Rusks. This supper is all about ease. Creamed Chipped Beef on Waffles Ingredients: * 1 jar dried beef. * 1 tablespoon flour. * 1 tablespoon butter. * 1 1/2 cups milk. * 1 hard boiled egg, peeled and cut into wedges or chopped. * 4 waffles. Directions: * Put shredded beef in pan, sprinkle with flour, add butter, and slightly brown. * Add milk and stir until thick. * Mix in the boiled egg and serve over the waffles. Waffles * 1 3/4 cup flour. * 2 teaspoons baking powder. * 1/2 teaspoon salt. * 1 tablespoon sugar . * 3 eggs. * 7 tablespoons vegetable oil. * 1 1/2 cups milk. Preheat the waffle iron. Sift the dry ingredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry ingredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utensil. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles. If this recipe makes too many waffles for one sitting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. A green vegetable and some fruit will round out the evening dinner. ---------- Judge John Kirkendall is a retired Washtenaw County Probate judge. He presently serves on the Elder Law Advisory Board of the Stetson University College of Law. He has taught cooking classes for more than 25 years at various cooking schools in the Ann Arbor area and has himself attended classes at Cordon Bleu and La Varenne in Paris, as well as schools in New York, New Orleans and San Francisco. He is past president of the National College of Probate Judges. He can be reached at Judgejnk@yahoo.com. Published: Wed, May 11, 2011