Name: Spinach-Mushroom Crepes
Ingredients: 4 c Quartered mushrooms; Salt/pepper to taste; 1 lg Onion, chopped; 2 bn Spinach, trimmed and; Chopped; 1 bn Scallions, chopped; 1/2 c Chopped fresh parsley; 1/2 c Chopped fresh basil or dill; Or 2tbsp. dried; 2 lg Tomatoes, chopped (fresh; Only!); 8 Basic Crepes; 3 tb Rice; 1 c Rice milk; Seasonings to taste; 1/4 c Onion, chopped or minced; Finely

The conception of the Holy Spirit as a divine influence or power that we are somehow to get hold of and use, leads to self-exaltation and self-sufficiency. One who so thinks of the Holy Spirit and who at the same time imagines that he has received the Holy Spirit will almost inevitably be full of spiritual pride and strut about as if he belonged to some superior order of Christians. One frequently hears such persons say, “I am a Holy Ghost man,” or “I am a Holy Ghost woman.” But if we once grasp the thought that the Holy Spirit is a divine Person of infinite majesty and glory and holiness and power, who in marvelous condescension has come into our hearts to make us His abode there and take possession of our lives and make use of them, it will put us in the dust and keep us in the dust. I can think of no thought more humbling or more overwhelming than the thought that a Person of divine majesty and glory dwells in my heart and is ready to use even me.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami	Digest, Dec., Fatfree	1	Servings

INGREDIENTS

4	c	Quartered mushrooms
		Salt/pepper to taste
1	lg	Onion, chopped
2	bn	Spinach, trimmed and
		Chopped
1	bn	Scallions, chopped
1/2	c	Chopped fresh parsley
1/2	c	Chopped fresh basil or dill
		Or 2tbsp. dried
2	lg	Tomatoes, chopped (fresh
		Only!)
8		Basic Crepes
3	tb	Rice
1	c	Rice milk
		Seasonings to taste
1/4	c	Onion, chopped or minced
		Finely

INSTRUCTIONS

FILLING
CREPES
WHITE SAUCE
In a large skillet, saute mushrooms quickly  in balsamic vinegar or cooking
sherry until browned. Season to taste. Remove mushrooms from skillet and
set aside.  Wipe down skillet, saute onion in vinegar or sherry, when
translucent and tender, add spinach. As spinach wilts, add scallions,
parsley, basil or dill. Continue to saute until vegetables are tender and
little liguid remains.  Add chopped tomatoes and saute for a few minutes to
heat through.  Add reserved mushrooms. Taste and adjust seasonings.
For sauce, put into blender rice, rice milk seasonings, and onion. Process
until smooth. Transfer to a small saucepan and heat through. Preheat oven
to 350 F.  Roll up crepes with filling, place side by side on a baking
sheet.  Pour white sauce over crepes and heat for 10 to 15 min in oven.
Serve hot.
When I make the crepes, I always end up with 11 or 12, not 8. On Sunday, it
worked out perfectly, I had 12 crepes and all the filling used up. Credit
goes to JULAGAY (address name, there was no *regular* name) for the white
sauce. I found it in the archives and it worked great! However, I was
wondering, what are rice polishings? I just used cooked rice. Enjoy! In
case I don't post again, I wish everyone the best over the holidays and in
the new year!  May we all enjoy extremely good health in the coming year!
Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the
Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”