| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Main course, Meats | 1 | Servings | |
INGREDIENTS
| 12 | Crepes | |
| 1 | lb | Ground beef |
| 1 | Onion; chopped | |
| 2 | Tomatoes; peeled, seeded and chopped | |
| 1 | Clove garlic; crushed | |
| 1 | tb | Chopped parsley |
| 1 | tb | Chopped green olives |
| 2 | tb | Olive oil |
| 1 | tb | Chopped green bell pepper |
| 1/4 | c | Mushrooms; coarsely chopped and sprinkled with lemon juice |
| Nutmeg | ||
| Tomato sauce and bechamel | ||
| Parmesan cheese |
INSTRUCTIONS
FILLING TOPPING Brown beef in oil. Stir in the onions and cook until they start to change color. Add mushrooms and garlic and cook until liquid has evaporated. Season with salt, pepper and a pinch nutmeg Add the tomatoes and the bell peppers and cook stirring 3 minutes. Turn down heat, cover pan and simmer45 minutes to 1 hour, adding a little water if it starts to dry out. Add the olives and the parsley , bring to a boil and turn off heat. Place about 1 tbs of the filling into each crepe, roll them up and place them into a buttered baking dish. Cover with tomatosauce and bechamel. Sprinkle Parmesan cheese Bake at 350 for 25 minutes or until heated through. Recipe by: : Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <[email protected]> on Nov 04, 1997
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