Karen AKA Kajikit wrote:
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes.
Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?

This recipe will use up a good amount of it. It's a really simple,
delicious recipe from Mollie Katzen that I got out of a magazine years
ago. It's good for using up both buttermilk and corn tortillas.

Chilaquile Casserole
Source: Ladies Home Journal, May 1996; recipe by Mollie Katzen
(6 Servings)

1 tablespoon vegetable oil
1 cup chopped onions
1 teaspoon minced garlic
12 corn tortillas, torn into 1-inch pieces
2 cups shredded Monterey Jack cheese
2 (4 1/2 oz.) cans chopped green chilies
4 large eggs
2 cups buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cumin
1/8 teaspoon oregano

Heat oven to 375F. Heat oil in medium skillet over medium-low heat;
add onions and garlic and cook 5 minutes until tender.

Grease an 11x7-inch baking dish; spread half the tortillas along bottom
of baking dish. Sprinkle half the cheese and 1 can chilies over top.
Sprinkle onion mixture over chilies. Repeat, layering remaining
tortillas, cheese and chilies.

Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl.
Pour over casserole. Bake 45 minutes until set and browned on top.
Makes 6 servings.


Enjoy your pancakes
pat