2 oz button mushrooms
1/2 lb prepared sweetbreads
1 salt and pepper
2 tbsp flour
2 tbsp butter
5 tsp chicken broth
1 small egg
5 tbsp plain yogurt
1/2 cup grated cheese
1 chopped parsley
A Recipe for
Sweetbread Bake
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
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Hungry men think the cook lazy. |
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This Recipe for Sweetbread Bake is one of thousands in the Recipes-to-go Meat Cookbook.
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This is a recipe for Sweetbread Bake from the recipe cookbook of Recipes-to-go (Meat)
Coffee is a beverage that puts one to sleep when not drank. |
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What do snowmen eat for breakfast? Snowflakes. |
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Preheat the oven to 375 F. Slice the mushrooms. Cut the sweetbreads
into 1/4-inch slices. Season the flour and toss the sweetbreads in it
till lightly coated. Melt butter in a skillet, add the sweetbreads
and mushrooms and fry for about 10 minutes till golden. Add the broth
and seasoning and simmer for 5 minutes. Meanwhile, beat the egg with
yogurt, grated cheese and seasoning. Arrange the sweetbreads and
mushrooms in an ovenproof dish and pour the yogurt mixture over. Bake
for 20 minutes till lightly set and golden. Sprinkle with parsley nad
serve hot. Source: The Cook's Color Treasury
: by Norma Mcmillian
From the collection of K. Deck
Serves: 2
Sweetbread Bake Recipe brought to you by Recipes To-Go