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Those Who Have Died
1/2 doz. eggs
1/2 c. sugar
1 stick margerine
1/2 c. milk
1/2 c. water
1/2 c. flour
Mix milk, water, flour, eggs, and sugar together. Best to
let the mixture stand in the refrigerator overnight, so the flour gets
completely dissolved. Stir thoroughly before making crepes. Use a small
frying pan and a stick of margarine. Leave the margarine in its wrapper and
just rub the end of the stick around in the hot pan until the bottom of the
pan is coated. Pour enough of the batter into the pan to cover the bottom of
the pan and tilt the pan so the batter moves up the sides also. These cook
very quickly, so watch carefully and flip as soon as underside is brown.
Brown second side and turn
out onto plate.
Variety of fillings for crepes
Each person can fill his or her own crepes with the fillings of
choice. Spread the filling(s) on the crepe, then roll it up and enjoy! Six eggs
generally makes enough crepes to feed 3 people.
Note: I taught Mike how to make these and it was one of the recipes he
really loved and used a lot with his friends. See You On the River, Mike!
Marge Cline - Illinois
In loving memory of
KENNETH'S FAVORITE BEEF JERKY
Trim any fat from the meat and pace it all on a cookie sheet
and put in the freezer until it is quite rigid but not frozen hard.
Meanwhile, combine soy sauce, teriyaki sauce, beer, liquid smoke, onion
powder, Tabasco sauce, pepper and salt. You may vary the amounts of spices
to your own taste. When meat is sufficiently stiff, slice it thinly (approx.
1/8 inch) but do not add to liquid until it is all sliced so that it soaks
the same length of time. Soak meat in liquid for one hour, stirring it
around with your hands several times to make sure that both sides of each
piece are exposed to the liquid. You may soak it in plastic bags or a dish
that has a tight-fitting lid so you can turn it over several times. After an
hour, take each piece and lay it on dehydrator trays for 8 to 10 hours or
until it is dried but still just barely pliable (not bone dry!). I rotate my
trays every hour or so so that each tray is on the bottom during part of the
drying time. Store in plastic bags or as I do, in 3-lb coffee cans with
plastic lids. Punch the lids or the plastic bags with a few pin holes to let
it "breathe" and stay on the dry side.
(It can spoil if too much moisture remains. It can last for a long time this
way but mine never lasts long cuz my family loves it!
Note: If you don't have a large dehydrator, only use 2 London broils.
You may use 3 eye of the round roasts sliced in half lengthwise before
putting into the freezer but there is more fat to trim from this cut of
meat. The meat must be very lean or the fat content hastens spoilage. A huge
jar of this jerky was an annual Christmas gift to Kenneth.
Julia Long - Nevada
In loving memory of
Kenneth E. Long
1 tsp. garlic powder
1 tsp. onion powder
3 Tabasco sauce (to taste)
1/8-1/4 tsp. black pepper
3 lg. London broil
1 pt. soy sauce
1 pt. teriyaki sauce
1/2 can beer (flat; Open several hours ahead of time.)
1 T. liquid smoke
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