On Mon, 28 Mar 2005 15:07:59 -0500, Kate Connally >
wrote:


>> "Kate Connally" > wrote in message
>> ...
>> > I saw this on our PBS station a couple
>> > of weeks ago. On Saturdays they do all these
>> > cooking shows at the station with local
>> > people coming in and making one of their
>> > favorite recipes. I missed the beginning of
>> > this segment so I never heard them say the name
>> > of the dish.
>> >
>> > This lady made crepes and then filled them with
>> > a shredded cheese (maybe Romano) and some other
>> > stuff (maybe some chopped meat like ham or something)
>> > and rolled up each crepe into a very tight tube so
>> > that they were about 6-8 inches long and about 1
>> > inch or less in diameter. Then she put about 6
>> > of these rolls into a large soup bowl and ladled
>> > some hot chicken (?) broth over them. I thought
>> > this was a pretty strange dish. I'm really dying
>> > to know what it's called.
>> >
>> > TIA,
>> > Kate
>> >
>>


CHICKEN AND MUSHROOM CREPES



2 tbsp. butter, melted
1 1/2 c. milk
3 eggs
2/3 c. flour
1/2 tsp. salt

CHICKEN FILLING:

1 c. chopped celery
3 tbsp. melted butter
3/4 lb. sliced mushrooms
1/4 c. flour
1 c. shredded Swiss cheese
1 c. milk
3 tbsp. sesame seeds
1/4 c. chopped onion
1/2 tsp. salt
1 1/4 c. chicken broth
1 egg
3 c. diced, cooked chicken
1/4 c. chopped bell pepper (optional)

Crepes: In bowl, whisk and beat melted butter and remaining crepe
ingredients until smooth. Cover; refrigerate at least 2 hours. Brush 7
inch crepe pan and 10 inch skillet with butter over medium heat; heat.
Pour scant 1/4 cup batter into crepe pan. Cook until underside is
browned. Invert into skillet; cook 30 seconds. Slip onto waxed paper.
Repeat. In 3 quart saucepan over medium heat in butter, cook
mushrooms, celery, onion, bell pepper, and sesame seeds and remove to
bowl. In same pan, melt 3 tablespoons butter; stir in flour and salt.
In bowl, mix broth, egg, and 1 cup milk; stir into flour mixture. Cook
until thickened. Stir in cheese.

Preheat oven to 325 degrees. Reserve 1/2 cup sauce. Add chicken
and all but 1/4 cup vegetables to remaining sauce; heat through. Spoon
1/3 cup filling onto a crepe; roll up. Place crepe in 13 x 9 inch
baking dish. Repeat. Stir 2 tablespoons milk and vegetables into
reserved sauce; pour over crepes. Bake 20 minutes. Top with parsley if
desired. Serves 6.

================================================== ======================


CHICKEN CREPES



3 eggs, beaten
2/3 c. flour
1/2 tsp. salt
1 c. milk

Beat until smooth and let set 30 minutes. Pour 1/4 cup in greased
skillet. Cook on 1 side. This recipe makes 8 crepe shells.
FILLING:

3/4 c. Miracle Whip
3 tbsp. flour
1/2 tsp. salt
Dash pepper
1 1/2 c. milk
1 c. or 4 oz. shredded Swiss cheese
2 c. chopped chicken
1 c. chopped celery
3/4 c. slivered almonds
2 tbsp. chopped pimento
2 tbsp. green onion

In saucepan combine Miracle Whip, flour and seasoning. Stir
constantly. After this forms paste, gradually add milk. Add cheese and
stir until melted. Add 1/2 cup almonds and remaining ingredients. Fill
crepes with 1/4 cup sauce and roll to close. Put into ungreased baking
dish 11 3/4 x 7 inch. Bake at 350 degrees for 20 minutes. Top with
remaining sauce and sprinkle almonds on. Bake 5 minutes more. Serve
immediately.



Rusty