Recipe - Crepes With Fruit

6 tablespoon Margarine
One half pound Mushrooms; cut or sliced up
1 cup Celery; minced
One half cup Yellow onions; minced
One half cup Allpurpose flour
1 One half cup Chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Lemon juice
16 ounce Salmon, canned
1 cup Sour cream
1 tablespoon Pimientos; chopped
1 tablespoon Fresh parsley; chopped
12 Crepes; *see note
1 cup Swiss cheese; shredded
Lemon wedges; for garnish

Recipe by: Jo Anne Merrill Preparation Time: 0:30 * You can buy crepes
already prepared or make your own from the "Basic Crepe Recipe" in this
[conference].

1. Melt margarine in skillet; add fresh cut or sliced up mushrooms and saute about 2
minutes. Add the onion and celery and continue to saute for 34 minutes
longer. Blend in the flour and cook, stirring constantly, for 12 more
minutes.

2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over
low heat, stirring constantly, until mixture thickens.

3. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1
minute.

4. Place One fourth cup filling on each of the crepes. Roll crepes and place seam
side down in greased baking pan in single layerd cheese is melted.

5. Place under broiler for 2 minutes to brown cheese. Serve immediately
with lemon wedges.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini