Text 7136, 106 rader
Skriven 2008-05-16 00:39:18 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Mornay 3
================
[contains 2 recipes]

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Crepes w/Mornay Sauce
 Categories: Main dish, Poultry
      Yield: 8 Servings
 
MMMMM---------------------------CREPES--------------------------------
    1/2 c  Flour
    1/2 c  Milk
    1/4 c  Oil
      2 lg Eggs
      2 lg Eggs; yolks only
    1/4 ts ;salt
           Oil

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Oil, olive
      2 c  Onion; thin sliced
      2 c  Mushrooms; thin sliced
      4 tb Sherry, dry
      1 tb Vinegar, red wine
      1 c  Cheese, Swiss; shredded
           -about 4 oz.
      4 x  Chicken breasts, -skin,-bone
           -cooked & cubed
    1/4 ts ;salt
    1/4 ts Pepper

MMMMM------------------------MORNAY SAUCE-----------------------------
      3 tb Butter
      1 tb Flour
      2 c  Milk; scalded
    1/3 c  Cheese, Swiss; about 1 1/3
           -oz.
    1/4 ts Nutmeg
 
  To pepare crepes, in a blender, combine the flour, milk, 1/4 cup oil,
  eggs, egg yolks, and salt.  Blend until smooth.  Chill for 1 hour.
  
  Brush a 7" skillet with oil.  Heat over medium-high heat until very
  hot. Add 1/4 cup batter, tilting the skillet quickly to spread batter
  evenly. Cook for 1 minute; turn the crepe and cook for 30 seconds.
  Transfer to a sheet of waxed paper.  Repeat with the remaining batter
  and oil, placing waxed paper between the crepes.
  
  To pepare filling, in a large skillet, heat oil over medium heat.
  Add the onion and saute for 10 minutes.  Add the mushrooms and saute
  for 3 minutes.  Add sherry and vinegar and cook, stirring, until
  liquid evaporates.  Remove from heat.  Stir in Swiss Cheese, chicken,
  salt, and pepper.
  
  Preheat the oven to 350 degrees.  Grease a 13x9" baking pan.
  
  Spoon some filling across the center of each crepe.  Roll up the
  crepe and place, seam side down, in the prepared pan.  Cover the pan
  with aluminum foil.  Bake for 15 minutes.
  
  Meanwhile, prepare the sauce.  In a emdium saucepan, melt the butter
  over low heat.  Add the flour and cook, stirring for 2 minutes.  Add
  the milk and cook, stirring, until thickened, about 10 minutes.
  Remove from the heat.  Stir in the Swiss cheese and nutmeg.  Serve
  crepes with sauce.
  
  <Great American Home Baking 04-19>
  From: Margaret Young                  Date: 03-01-97
  Fido-National Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mornay Sauce
 Categories: Emeril, Sauces, Basic
      Yield: 2 Cups
 
      3 tb Butter
      3 tb Flour
      2 c  Milk
           Salt & Fresh white pepper
        pn Nutmeg
    1/2 c  Grated Parmigiano-Reggiano
           Cheese
 
  In a medium saucepan, over medium heat, melt the butter. Stir in the
  flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time.
  Season with salt, pepper and nutmeg. Cook, stirring constantly for 4
  to 6 minutes. Remove from the and whisk in the cheese. Serve hot.
  
  Yield: 2 cups
  
  SOURCE: Emeril Live! CookE
  
  MM Format by Dave Drum  NETWORK;
  SHOW #EMIB49 - SAUCE UP YOUR LIFE
  
  MM Format by Dave Drum - 10 January 2000
  FROM: Uncle Dirty Dave's Kitchen
  From: Dave Drum                       Date: 02-29-00  Cooking
MMMMM


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