There’s No Reason Not to Waffle

I keep hoping someone will invite me to a Sunday-night waffle supper. So far, no luck.

I have given many waffle suppers throughout the years; they always turn out so well that I don’t know why they’ve never become more popular. They’re easy: Most of the preparation can be done early in the day, and some of it can even be done the day before. The final baking of the waffles is done at the table when everyone, including you, is seated.

One waffle iron can comfortably bake waffles for four people fast enough to keep everyone from becoming unmannerly. (New waffle irons are not very expensive, and old ones can be found at garage sales and flea markets.)

For your first waffle supper, try cornmeal waffles. Use the following basic waffle mixture, but substitute one-half cup cornmeal for one-half cup of the all-purpose flour. The toppings--chopped tomatoes, tomatillos , onions, guacamole, sour cream and cilantro--should be in festive bowls. Put out a few smaller bowls with finely minced garlic, chipotle chile sauce and a small bowl of chopped olives.

The dessert waffle is made with the basic recipe and is served with any kind of fruit that is in season. Fresh sliced peaches, nectarines, apricots and bananas are all delicious with waffles, but they should not be added to the batter where they may alter (and spoil) the waffle’s texture. Fruits and berries are best served on top of hot, cooked waffles. Serve with a bowl of sweetened whipped cream.

BASIC WAFFLES

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons sugar

2 eggs, at room temperature

1 1/2 cups milk, warmed slightly

1/3 cup vegetable shortening, melted

1/3 cup butter, melted

Combine flour, salt, baking powder and sugar in mixing bowl. Stir with fork until blended.

Beat eggs well in small bowl. Stir in milk. Add to flour mixture, stirring until mixed. Add melted shortening and butter, beating until blended.

Pour about 1/2 cup to 3/4 cup (depending on size of waffle iron) batter into very hot waffle iron. Bake until waffle is golden and crisp. Serve hot. Makes about 8 waffles.

Note: Substitute 1/2 cup cornmeal for 1/2 cup of flour for cornmeal waffles.

GUACAMOLE

2 large avocados, peeled and seeded

5 canned green chiles, finely chopped

1 clove garlic, minced

3 tablespoons lime or lemon juice

Salt, pepper

Mash 1 avocado in bowl. Finely chop remaining avocado. Combine 2 avocados, chiles, garlic and lime juice. Season to taste with salt and pepper. Cover and refrigerate several hours before serving. Makes 8 servings.

FRESH TOMATO SALSA

5 large cloves garlic

1/2 cup cilantro leaves

1 Anaheim or California chile, seeded and deveined

1 medium onion

2 tomatoes

6 tomatillos, husked

3/4 teaspoon salt

Finely chop garlic, cilantro, chile, onion, tomatoes and tomatillos. Mix in bowl and season to taste with salt. Or combine all ingredients in food processor and process until coarsely chopped. Sauce will keep 3 or 4 days in refrigerator. Makes 8 servings.