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 <miriamp@pobox.com> on Nov 04, 1997
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