Recipe - Manicotti Crepes

TOMATO SAUCE
2 cn (28oz) Italian Plum
tomatoes; undrained
One fourth cup Olive oil
2 lg Onions; minced
2 Cloves garlic; minced
1 cn (6oz) tomato paste
1 tablespoon Sugar
One fourth cup Minced fresh parsley
1 One half teaspoon Dried oregano
1 teaspoon Dried basil
One half teaspoon Marjoram

CREPES
8 Eggs
2 cup Milk
2 cup Water
4 cup Flour
1 teaspoon Salt
One fourth cup Butter; melted
One fourth cup Oil

FILLING
2 pack (10oz) frozen chopped
spinach
2 tablespoon Olive oil
2 Cloves garlic; minced
2 Onions; chopped
2 pound Ground lean pork
2 pound Ground veal
4 cup Ricotta cheese
6 Eggs; beaten
1 cup Chopped fresh parsley
One half teaspoon Nutmeg
1 cup Freshly grated Parmesan
cheese
Salt to taste
Pepper to taste
3 cup Grated Monterey Jack cheese

Pur‚e small batches of undrained tomatoes in blender or food processor.
Heat olive oil in a large pot and saut‚ onions and garlic. Add tomatoes,
tomato paste, sugar and herbs. Cover and simmer 1 hour. Uncover and simmer
1One half hours longer. Stir occasionally.

To make crepes, beat eggs, then add milk and water. Mix well. Beat in
flour, salt, butter and oil until smooth. Cover batter and allow to rest in
refrigerator 1 to 2 hours. Remove batter from refrigerator and check for
lumps. If there are any, strain through a sieve to remove lumps. Cook
crepes in a wellseasoned 5 to 7 inch crepe pan. As each crepe is done,
place it on a tea towel to cool. Stack crepes between pieces of waxed paper
to keep or freeze. (If freezing, stack between waxed paper and wrap stacks
in plastic wrap, then foil to seal crepes. Be sure to freeze any extra
crepes.)

To make filling, cook spinach, drain and squeeze. In a very large, deep
skillet or a large pot, mix together all filling ingredients except
Monterey Jack cheese. Saut‚ until the pork and veal are well browned. Spoon
off any excess fat that may rise to the top. Check seasonings and correct.

To assemble crepes: Preheat oven to 350 degrees. Butter 2 (9x13) dishes.
Place 2 to 3 Tablespoons filling on outer edge of crepes. Roll crepes and
place in buttered dishes, seam side down. Divide the tomato sauce between
the 2 dishes, pouring over the rolled crepes. Sprinkle each dish with 11/2
cups Monterey Jack cheese. Bake at 350 degrees for 25 minutes. Yield: 20 to
25 crepes.

BOOPIE PORTER MC INNIS

(MRS. GEORGE)

MINDEN, LA

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.