Cheesy Rice Roll Ups
For Crepes:
3/4 cup milk
3 eggs
1/4 teaspoon salt
3/4 cup all-purpose flour
Melted butter or margarine
For Filling:
1 (6 ounce) package Uncle Ben's Long Grain and Wild Rice
1 pound lean ground beef
1 (4 ounce) can sliced mushrooms, drained
For Sauce:
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups milk
1 cup shredded processed American cheese
Combine milk, eggs and salt in small mixing bowl; beat slightly. Add flour;
beat until smoothe. Cover and refrigerate 1 hour. Lightly butter a 6 inch
fry pan. Pour 2 tablespoons of crepe batter into pan; rotate pan quickly to
spread evenly. Cook until lightly browned. Turn; brown lightly on second
side and turn out. Keep warm. Cook contents of rice and seasoning packets
according to package directions. Cook ground beef until crumbly; drain. Add
cooked rice and mushrooms; mix well. Fill each crepe with 1/3 cup rice
mixture; roll up. Place on large heatproof platter or 13 1/2 by 8 1/2 inch
baking dish. Melt butter or margarine; stir in flour, then soup and milk.
Cook until thickened, stirring constantly. Stir in remaining rice mixture.
Pour over filled crepes. Sprinkle with cheese. Bake at 350 degrees until
cheese is melted, 15 to 20 minutes.
Makes 6 servings, 2 crepes per serving.
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