I have plain crepes, an entire smoked chicken, broccoli, milk, butter,
flour, eggs (spices and herbs) and I need to come up with a recipe. Earlier
in the week I made a chicken, broccoli and cream of mushroom crepe dish and
I'd like to alter that somehow, but use my leftovers. Any ideas on how I
can use the chicken and crepes, make some sort of sauce and make it
different but tasty?

I'm at a loss and this stuff needs to go. It's Musgovian cooking style.
HELP!

kili

In article >, "kilikini"
> wrote:

> I have plain crepes, an entire smoked chicken, broccoli, milk,
> butter, flour, eggs (spices and herbs) and I need to come up with a
> recipe. Earlier in the week I made a chicken, broccoli and cream of
> mushroom crepe dish and I'd like to alter that somehow, but use my
> leftovers. Any ideas on how I can use the chicken and crepes, make
> some sort of sauce and make it different but tasty?

>
> I'm at a loss and this stuff needs to go. It's Musgovian cooking style.
> HELP!
>

Start here and fake it:

* Exported from MasterCook Mac *

Gateau de Crepes aux Epinards

Recipe By : Posted once again to r.f.cooking by Barb Schaller 2-3-05
Serving Size : 8 Preparation Time :1:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crepes:
2 eggs
2 egg yolks
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons clarified butter
Filling:
2 pkg. frozen chopped spinach -- (10 oz. each)
1 tablespoon butter
1 tablespoon flour
3 tablespoons half and half
1 teaspoon sugar
dash nutmeg
Salt and pepper to taste
To Finish:
1 cup Mornay sauce
1/4 cup grated Swiss cheese

Prepare crepes: Beat eggs and egg yolks with milk, using a whisk or
fork. Add flour and salt, beat until smooth. Batter should be the
consistency of heavy cream. Add butter; let stand 30 minutes. Using
about 1/4 cup batter, bake crepes (thin pancakes) in a hot heavy skillet
or a crepe pan, turning once. Set aside or freeze for future use.
Makes about 15 six-inch crepes. To prepare filling: cook the spinach
according to package directions and drain thoroughly. Melt butter, add
flour and stir. Add half and half, cook and stir until smooth
(essentially, a thick white sauce). Stir in well-drained spinach,
sugar, nutmeg, salt and pepper. Stack the crepes in a buttered pie
plate, spreading about 1/3 cup of spinach mixture between each (will use
about 5-7 crepes). Cover with Mornay sauce (a glorified white
sauce--add some grated cheese to 1 cup medium white sauce) and sprinkle
with grated Swiss cheese. Bake at 400° for about 10-15 minutes. Makes
6-8 servings.


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 291 Calories; 18g Fat (55%
calories from fat); 12g Protein; 21g Carbohydrate; 154mg Cholesterol;
382mg Sodium
Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1 Vegetable; 3 Fat

NOTES : Recipe from a neighbor in the late Œ70s.

_____
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

>From: "kilikini"

>I have plain crepes, an entire smoked chicken, broccoli, milk, butter,
>flour, eggs (spices and herbs) and I need to come up with a recipe. Earlier
>in the week I made a chicken, broccoli and cream of mushroom crepe dish and
>I'd like to alter that somehow, but use my leftovers. Any ideas on how I
>can use the chicken and crepes, make some sort of sauce and make it
>different but tasty?
>
>I'm at a loss and this stuff needs to go. It's Musgovian cooking style.
>HELP!
>
>kili

Steam your broccoli, puree and add to bechamel, nutmeg and a bit of parmasan if
you have it. Combine with beaten eggs to make a thick mixture that when baked
will souffle.

Now create beggars purses with the crepes, a layer of the broccoli souffle
mixture on the bottom, shredded smoked chicken on the top. Close, tie up with a
strip of scallion, brush with some butter and bake until done. Nice with a red
pepper sauce.

Ellen

kilikini wrote:
> I have plain crepes, an entire smoked chicken, broccoli, milk,
butter,
> flour, eggs (spices and herbs) and I need to come up with a recipe.
Earlier
> in the week I made a chicken, broccoli and cream of mushroom crepe
dish and
> I'd like to alter that somehow, but use my leftovers. Any ideas on
how I
> can use the chicken and crepes, make some sort of sauce and make it
> different but tasty?
>
> I'm at a loss and this stuff needs to go. It's Musgovian cooking
style.
> HELP!

Chicken Cannelloni and B=E9chamel Sauce

http://www.yankeegrocery.com/recipe6.html

Sheldon

kilikini wrote:

> I have plain crepes, an entire smoked chicken, broccoli, milk, butter,
> flour, eggs (spices and herbs) and I need to come up with a recipe. Earlier
> in the week I made a chicken, broccoli and cream of mushroom crepe dish and
> I'd like to alter that somehow, but use my leftovers. Any ideas on how I
> can use the chicken and crepes, make some sort of sauce and make it
> different but tasty?

How about a cream sauce with cheese, like Gruyere?

In article >,
(SportKite1) wrote:

> >From: "kilikini"
>
> >I have plain crepes, an entire smoked chicken, broccoli, milk, butter,
> >flour, eggs (spices and herbs) and I need to come up with a recipe. Earlier
> >in the week I made a chicken, broccoli and cream of mushroom crepe dish and
> >I'd like to alter that somehow, but use my leftovers. Any ideas on how I
> >can use the chicken and crepes, make some sort of sauce and make it
> >different but tasty?
> >
> >I'm at a loss and this stuff needs to go. It's Musgovian cooking style.
> >HELP!
> >
> >kili
>
> Steam your broccoli, puree and add to bechamel, nutmeg and a bit of parmasan
> if
> you have it. Combine with beaten eggs to make a thick mixture that when baked
> will souffle.
>
> Now create beggars purses with the crepes, a layer of the broccoli souffle
> mixture on the bottom, shredded smoked chicken on the top. Close, tie up with
> a
> strip of scallion, brush with some butter and bake until done. Nice with a
> red
> pepper sauce.
>
> Ellen

Brilliant!

--
Jack

"kilikini" > wrote in message
. ..
>I have plain crepes, an entire smoked chicken, broccoli, milk, butter,
> flour, eggs (spices and herbs) and I need to come up with a recipe.
> Earlier
> in the week I made a chicken, broccoli and cream of mushroom crepe dish
> and
> I'd like to alter that somehow, but use my leftovers. Any ideas on how I
> can use the chicken and crepes, make some sort of sauce and make it
> different but tasty?
>
> I'm at a loss and this stuff needs to go. It's Musgovian cooking style.
> HELP!
>
> kili
>
Chicken enchiladas? There are many ways to tweak your ingredients to get to
enchiladas. You didn't say what kind of cheese you have on hand.
Janet

"Jack B" > wrote in message
...
> In article >,
> (SportKite1) wrote:
>
>> >From: "kilikini"
>>
>> >I have plain crepes, an entire smoked chicken, broccoli, milk, butter,
>> >flour, eggs (spices and herbs) and I need to come up with a recipe.
>> >Earlier
>> >in the week I made a chicken, broccoli and cream of mushroom crepe dish
>> >and
>> >I'd like to alter that somehow, but use my leftovers. Any ideas on how
>> >I
>> >can use the chicken and crepes, make some sort of sauce and make it
>> >different but tasty?
>> >
>> >I'm at a loss and this stuff needs to go. It's Musgovian cooking style.
>> >HELP!
>> >
>> >kili
>>
>> Steam your broccoli, puree and add to bechamel, nutmeg and a bit of
>> parmasan
>> if
>> you have it. Combine with beaten eggs to make a thick mixture that when
>> baked
>> will souffle.
>>
>> Now create beggars purses with the crepes, a layer of the broccoli
>> souffle
>> mixture on the bottom, shredded smoked chicken on the top. Close, tie up
>> with
>> a
>> strip of scallion, brush with some butter and bake until done. Nice with
>> a
>> red
>> pepper sauce.
>>
>> Ellen
>
> Brilliant!
>
That was a good one

Melba's Jammin' wrote:
> In article >, "kilikini"
> > wrote:
>
>> I have plain crepes, an entire smoked chicken, broccoli, milk,
>> butter, flour, eggs (spices and herbs) and I need to come up with a
>> recipe. Earlier in the week I made a chicken, broccoli and cream of
>> mushroom crepe dish and I'd like to alter that somehow, but use my
>> leftovers. Any ideas on how I can use the chicken and crepes, make
>> some sort of sauce and make it different but tasty?
>
>>
>> I'm at a loss and this stuff needs to go. It's Musgovian cooking
>> style. HELP!
>>
>
> Start here and fake it:
>
> * Exported from MasterCook Mac *
>
> Gateau de Crepes aux Epinards
>
(recipe snipped)

Ooooooooh, I can have my neighbor take me to the store. Spinach would be
good! There's an idea!

kili

SportKite1 wrote:
>> From: "kilikini"
>
>> I have plain crepes, an entire smoked chicken, broccoli, milk,
>> butter,
>> flour, eggs (spices and herbs) and I need to come up with a recipe.
>> Earlier in the week I made a chicken, broccoli and cream of
>> mushroom crepe dish and I'd like to alter that somehow, but use my
>> leftovers. Any ideas on how I
>> can use the chicken and crepes, make some sort of sauce and make it
>> different but tasty?
>>
>> I'm at a loss and this stuff needs to go. It's Musgovian cooking
>> style. HELP!
>>
>> kili
>
> Steam your broccoli, puree and add to bechamel, nutmeg and a bit of
> parmasan if you have it. Combine with beaten eggs to make a thick
> mixture that when baked will souffle.
>
> Now create beggars purses with the crepes, a layer of the broccoli
> souffle mixture on the bottom, shredded smoked chicken on the top.
> Close, tie up with a strip of scallion, brush with some butter and
> bake until done. Nice with a red pepper sauce.
>
> Ellen

I like this souffle idea. What are beggars purses? I just wish I had some
sort of red sauce. That would be good!

kili

Sheldon wrote:
> kilikini wrote:
>> I have plain crepes, an entire smoked chicken, broccoli, milk,
>> butter, flour, eggs (spices and herbs) and I need to come up with a
>> recipe. Earlier in the week I made a chicken, broccoli and cream of
>> mushroom crepe dish and I'd like to alter that somehow, but use my
>> leftovers. Any ideas on how I can use the chicken and crepes, make
>> some sort of sauce and make it different but tasty?
>>
>> I'm at a loss and this stuff needs to go. It's Musgovian cooking
>> style. HELP!
>
> Chicken Cannelloni and Béchamel Sauce
>
> http://www.yankeegrocery.com/recipe6.html
>
> Sheldon

Ooooooooooh, that's a keeper for future use! Thanks, Sheldon!

kili

Dave Smith wrote:
> kilikini wrote:
>
>> I have plain crepes, an entire smoked chicken, broccoli, milk,
>> butter, flour, eggs (spices and herbs) and I need to come up with a
>> recipe. Earlier in the week I made a chicken, broccoli and cream of
>> mushroom crepe dish and I'd like to alter that somehow, but use my
>> leftovers. Any ideas on how I can use the chicken and crepes, make
>> some sort of sauce and make it different but tasty?
>
> How about a cream sauce with cheese, like Gruyere?

I can ask my neighbor to take me to the store, I guess, but I'd probably
have to settle on Swiss and not Gruyere. (Should have said I'm really
poor.)

kili

Janet Bostwick wrote:
> "kilikini" > wrote in message
> . ..
>> I have plain crepes, an entire smoked chicken, broccoli, milk,
>> butter, flour, eggs (spices and herbs) and I need to come up with a
>> recipe. Earlier
>> in the week I made a chicken, broccoli and cream of mushroom crepe
>> dish and
>> I'd like to alter that somehow, but use my leftovers. Any ideas on
>> how I can use the chicken and crepes, make some sort of sauce and
>> make it different but tasty?
>>
>> I'm at a loss and this stuff needs to go. It's Musgovian cooking
>> style. HELP!
>>
>> kili
>>
> Chicken enchiladas? There are many ways to tweak your ingredients to
> get to enchiladas. You didn't say what kind of cheese you have on
> hand.
> Janet

I have no cheese, but crepes would make an interesting enchilada base!
Maybe I'll just freeze the suckers and do nothing. LOL

kili

>From: "kilikini"

>What are beggars purses?

Lay your crepe flat. Place filling centered. Now gathering the crepe create a
little bundle as if you are wrapping a bowling ball as a gift. *grin* Tie with
a scallion or some other edible "string". Brush with Butter and bake on a
cookie sheet. It's a novel way to use crepes or phyllo.

Another thing you could do is create a torte with the same ingredients. Crepe,
then souffle, then chicken and sauce, then another crepe...continue layering
until you have a "torte" a few inches or more tall. Make a nice veloute to pour
over it after it's baked. I do this sometimes with enchilada ingredients when
I'm too lazy to roll.

Ellen

kilikini wrote:
> Sheldon wrote:
> > kilikini wrote:
> >> I have plain crepes, an entire smoked chicken, broccoli, milk,
> >> butter, flour, eggs (spices and herbs) and I need to come up with
a
> >> recipe. Earlier in the week I made a chicken, broccoli and cream
of
> >> mushroom crepe dish and I'd like to alter that somehow, but use my
> >> leftovers. Any ideas on how I can use the chicken and crepes,
make
> >> some sort of sauce and make it different but tasty?
> >>
> >> I'm at a loss and this stuff needs to go. It's Musgovian cooking
> >> style. HELP!
> >
> > Chicken Cannelloni and B=E9chamel Sauce
> >
> > http://www.yankeegrocery.com/recipe6.html
> >
> > Sheldon
>
> Ooooooooooh, that's a keeper for future use! Thanks, Sheldon!

Um, I don't think my Cannelloni can wait that long.

Sheldon

SportKite1 wrote:
>> From: "kilikini"
>
>> What are beggars purses?
>
> Lay your crepe flat. Place filling centered. Now gathering the crepe
> create a little bundle as if you are wrapping a bowling ball as a
> gift. *grin* Tie with a scallion or some other edible "string". Brush
> with Butter and bake on a cookie sheet. It's a novel way to use
> crepes or phyllo.
>
> Another thing you could do is create a torte with the same
> ingredients. Crepe, then souffle, then chicken and sauce, then
> another crepe...continue layering until you have a "torte" a few
> inches or more tall. Make a nice veloute to pour over it after it's
> baked. I do this sometimes with enchilada ingredients when I'm too
> lazy to roll.
>
> Ellen

What a cute idea! My hubby gets paid tomorrow and the ingredients can wait
one more day. I may wait and make something tomorrow so that we can guy a
few more things. Obviously I don't have enough to concoct something.

Thanks for all the ideas! I like the souffle idea and the beggar's purse
idea. Then there's that canneloni idea too....hmmmmm

kili

Sheldon wrote:
> kilikini wrote:
>> Sheldon wrote:
>>> kilikini wrote:
>>>> I have plain crepes, an entire smoked chicken, broccoli, milk,
>>>> butter, flour, eggs (spices and herbs) and I need to come up with a
>>>> recipe. Earlier in the week I made a chicken, broccoli and cream of
>>>> mushroom crepe dish and I'd like to alter that somehow, but use my
>>>> leftovers. Any ideas on how I can use the chicken and crepes, make
>>>> some sort of sauce and make it different but tasty?
>>>>
>>>> I'm at a loss and this stuff needs to go. It's Musgovian cooking
>>>> style. HELP!
>>>
>>> Chicken Cannelloni and Béchamel Sauce
>>>
>>> http://www.yankeegrocery.com/recipe6.html
>>>
>>> Sheldon
>>
>> Ooooooooooh, that's a keeper for future use! Thanks, Sheldon!
>
> Um, I don't think my Cannelloni can wait that long.
>
> Sheldon

God, I could have said something right there! LOL. I will refrain. :~)

kili

kilikini wrote:


> I have plain crepes, an entire smoked chicken...

i think your husband has a smoking problem :P~

A.C. wrote:
> kilikini wrote:
>
>
>> I have plain crepes, an entire smoked chicken...
>
> i think your husband has a smoking problem :P~


Yeah, but it can be a good problem to have sometimes. :~) Freshly done
brisket or even chicken is good, but after it's been sitting for 4 days or
so..........forget it. You have to find alternative uses for it at that
point. I was hoping I could make something today, but I need more
ingredients so I have to wait until I have money and my neighbor is home so
she can take me to the store. I'm sadly lacking a vehicle. (Not that I
could even find the store in this godforsaken sh*thole I moved to from
Maui - but I digress.)

kili