White Lily Waffles Food

WHITE LILY WAFFLES

Steps:

• Preheat lightly greased waffle iron.
• Stir flour and soda in medium plastic bowl.
• Beat eggs whites until stiff.
• Combine egg yolks, butter or margarine and milk and stir into flour mixture.
• Fold in egg whites (using plastic spatula).
• Let sit for a few minutes to rise (until fluffy).
• Pour about 1/2 cup of batter in center of waffle iron.
• Bake waffles until no steam shows around the edges.
• Lift top and gently loosen waffle with a fork.
• Remove waffle and serve at once.
• MAKES: five 7 1/2 in waffles.
• You can add blueberries, strawberries, etc to this recipe and it's very tasty!
• NOTE: Leftover waffles may be refrigerated or frozen.
• Stack with waxed paper between layers and wrap tightly with freezer wrap.
• Waffles reheat quickly in toaster or microwave oven.

EXCELLENT WAFFLES

Steps:

• Preheat waffle iron. In a mixer on medium-high speed, blend together milk, vanilla and eggs. Slowly add melted butter. Mix for one minute before adding in flour and sugar. Mix until well incorporated. For convenience pour batter into a large measuring cup, and let sit for 3-5 minutes before using. The batter will thicken some while sitting. Pour batter onto preheated waffle iron, follow manufactures instructions for making waffles with your iron.

THE BEST BELGIAN WAFFLES

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

WHITE LILY WHITE CHICKEN CHILI

Steps:

• In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
• Add chicken and cook until no longer pink.
• Add chicken broth, green chilies, and cumin; heat to a boil.
• In a 2-cup glass measure, dissolve gravy mix in water.
• Stir into boiling soup; stir until thickened.
• Cover and reduce heat.
• Simmer for 10 minutes to allow flavors to blend.
• Stir in beans and cilantro; heat through.
• Serve with White Lily Peppered Sour Cream Biscuits.