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ROSEY POSEY CUPCAKES

~Submitted by Larry Holmes, Ontario, Canada

Planning ahead: May be frosted and decorated up to 3 days ahead. Refrigerate covered.

5 tablespoons + 1 tablespoon butter, softened
2/3 cup sugar
?? teaspoon each baking powder and baking soda
1 large egg
?? teaspoon vanilla extract
?? cup mashed ripe banana
1/3 cup plain low-fat yogurt or reduced-fat sour cream
1 1/3 cups all-purpose flour
Rum Frosting (recipe follows)
Decorations: 5 watermelon Air Head bars
For leaves (see note following)
12 purchased icing-decoration roses

Heat oven to 350?°F. Line 12 regular-size muffin cups with paper or foil liners. Beat butter, sugar, baking powder and baking soda ion a large bowl with mixer on high speed 1 minutes until well blended. Add egg and vanilla and beat 2 to 3 minutes until fluffy. Beat in mashed banana. On low speed, beat in yogurt, then flour just until blended. Spoon into lined cups.

Bake 20 to 25 minutes or until a wooden pick inserted in center of cup cakes come out dry. Cool in pan on wire rack 5 minutes, remove to racks and cool completely.

Leaves: Wrap rolling pin with plastic wrap. Place Air Heads on work surface. Roll out until smooth. Cut out leaves with a small, sharp knife. Reroll and cut scraps as needed. Use blunt edge of knife to score markings on leaves. Place on plastic wrap. Frost cupcakes. Place leaves and a purchased icing rose on each. Refrigerate until ready to serve.

Rum Frosting:
3 ounces white baking chocolate
1 tablespoon light rum or apple juice
1 stick (1/2 cup) butter, softened
2 ?? tablespoons reduced sour cream
1 ?? cups confectioners' sugar

Melt chocolate are directed on package; scrape into a medium bowl and stir in rum. Add softened butter and sour cream. Beat with mixer until blended. Add sugar; beat 3 minutes until thick, fluffy and white.

Makes 12 cupcakes
Note: Air Heads candy bars can be found in individual packages at candy-counters and in bags in supermarkets. If they are too hard to roll our easily, warm then a few seconds in microwave.

Source: Woman's Day, 2/20/01



EASY BRAISED STEAK

~Submitted by Robyn, Auckland, New Zealand

Serves 4 to 5

1 kg (2lb) oyster blade steak
1 pkt French onion soup mix (40g pkt)
?? cup claret or water

Coat both sides of steaks with dry onion soup mixture. Pack into a casserole dish, pour in the claret or water. Cover casserole with lid. If your dish doesn't have a lid, cover the dish tightly with foil. It is essential to cook this recipe in a covered dish as the steam created in the dish assists with the cooking. Bake in a moderate oven 1 ?? to 1 ?? hours, until done.

You may be tempted to add more water or claret in the initial stages of cooking, but this isn't necessary. The meat juices and onion soup combine together with the small amount of water or wine to form a luscious onion gravy. Serve with whipped mashed potatoes and a tossed green salad.



PEACH BAVARIAN

~Submitted by Louanne, FL

A special dish my family liked for Valentines Day.

1--16 oz can sliced peaches
1- 3-oz package peach Jello
1 -8 carton Coolwhip
1 tsp Almond extract
1/4 cup sugar
1/2 cup boiling water

Drain the peaches into a measuring cup adding water to make 1 cup, chop peaches very fine. Dissolve the Jello and the 1/4 cup of sugar in the 1/2 cup of boiling water. Stir in the cup of water mixed with the juice. Chill until slightly thickened, then add the Almond extract,Coolwhip and fold in the peaches. Pour into a lightly greased mold or serving bowl. Chill overnight.

This also works using mandarin oranges and orange jello, Apricots and Apricot Jello. Your favorite fruit and Jello combinations.



FRENCH SILK & SATIN CHOCOLATE PIE

~Submitted by Barbara, NC (Louanne and Jean's sister)

Some of you have met Luanne at a reunion. I'm her sister Barbara in North Carolina . She and our sister Jean from Ohio got me hooked on this site. I'm glad they did and I thank you for being here.

This is my special Valentine's Day recipe. I must admit it's not just for Valentine's Day. It's the one recipe I crave more then any other. Wait till you taste the one you prepare for your special someone or just yourself. I can sit and eat the whole pie - but I don't.

Crust:
Make or purchase your favorite pie crust and bake according to the directions. Usually baked at 450 degrees for 9 to 11 minutes or until light golden brown. Cool completely.

Filling:
3 oz. unsweetened chocolate (I like dark chocolate), cut into pieces
1 cup butter, softened (DO NOT USE MARGARINE)
1 cup sugar
1/2 teaspoon vanilla
4 eggs

Filling preparation directions:
Melt chocolate in small saucepan over low heat ( I use my microwave and directions on chocolate box); Cool. In a bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

Add eggs one at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Poor into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator. Sinfully yummy!



SWEETHEART COOKIES

~Submitted by Jessica, Corfu, Greece

1 c. margarine
2 (3 oz.) pkgs. cream cheese, softened
1 c. granulated sugar
1 tsp. vanilla
2 c. flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. oatmeal
1/2 c. chopped nuts

Beat margarine and cream cheese together until creamy. Add sugar and vanilla. Sift together flour, baking powder and salt, then add to creamed mixture. Stir in oatmeal and walnuts and chill. Divide into 1-inch balls. Flatten slightly, pinch bottom to form a point, then using index finger, press dough from top to make heart shape. Place on ungreased cookie sheets. Bake 12-15 minutes at 350 degrees. Makes 4 dozen.



FRENCH POTATO CASSEROLE

~Submitted by Robyn, Auckland, New Zealand

Serves 8

1 kg (2lb) potatoes, peeled
1 white onion, sliced
1 tablespoon butter
4 eggs, separated
300ml cream
1 level teaspoon salt
2 level tablespoons grated parmesan cheese

Cut potatoes into thick slices and boil in salted water till tender but still a little firm, about 10 minutes. Drain. Saute onion slowly in butter till soft and golden. Layer the potatoes and onion in a large shallow ovenproof dish. Blend egg yolks, cream, salt. Whip whites and fold through the cream mixture. Pour over potato and onion then sprinkle the top with parmesan. Bake 25 to 30 minutes in a moderate oven or till the top is golden and crusty and the custard mixture lightly set.



MY FAVORITE VALENTINE RECIPE - LOL

~Submitted by Leasa, IA

This isn't a recipe, but thought I'd share anyway. My favorite Valentine Recipe is.... RESERVATIONS!!! lol.



HEART-SHAPED ALMOND PUFFS WITH CREAM CHEESE PASTRY

~Submitted by Shirley, WA State

Special equipment:
Processor or good old fashioned grinder
Heart shaped tin sand molds (for Swedish cookies) smallest available
Large bowl for mixing this in
Grater

Almond Paste:
Enough for double batch or freeze half.

With Processor or Grind 3 times:
3 c. blanched almonds (I do my own as it is more economical)

Add:
3 c. powder sugar (sifted)
3 lightly beaten egg whites
1 to 2 tsp. almond extract

Mix till it comes to gether and put in ziplock bag and set in fridge overnite.

Pastry:
Cream together:
2 sticks butter
1-8 oz pkg. Cream Cheese

Add:
2 1/2 c. flour, sifted

Mix well till comes together, store overnite in plastic in the fridge. Bring to room temp before using.

Assembly:
Grate the half of Almond Paste just as it comes from from the fridge.

Add:
2 c. white sugar
3 large eggs, lightly beaten

Mix and set aside while you put pastry in shells. Line with small cookie scoop of cream cheese dough. Push in molds with fingers. Drop in a tsp. of the almond filling. Bake at 350F. for 20-25 min. Till golden brown.

This yields about 50 mini tarts. Size will vary this.

My family go wild over these and I keep them for special occasions. I set the little tart shells on a cookie sheet to bake.



DUCHESSE POTATOES

~Submitted by Robyn, Auckland, New Zealand

Serves 6

750g (1 ?? lb) potatoes peeled and chopped
1 egg yolk
3 level tablespoons butter
Salt, pepper, nutmeg
1 extra tablespoon butter

Cook potatoes in boiling salted water in a covered pan for 25 to 30 minutes or until quite tender. Drain and mash well. Add egg yolk and 3 tablespoons butter to potatoes and beat well till creamy and smooth. Season to taste with salt, pepper and a tiny pinch nutmeg. Put into a piping bag fitted with a meringue tube and pipe on to two well greased scone trays (this mixture makes 24). Melt remaining butter and brush over the potatoes. Bake in a hot oven 15 to 20 minutes.



MICROWAVE FISH THERMIDOR

~Submitted by Maxine, FL

2 1/2 lb haddock fillets
1/2 C light cream
1 C mayonnaise
4 oz. mushrooms
1/4 C dry sherry
salt, pepper
1/3 C soft bread crumbs
1/2 C Parmesan cheese

Stir together cream and mayonnaise until smooth. Add mushrooms and sherry. Mix well.

Spoon half the sauce into shallow oblong 2 qt. baking dish sprayed with Pam. Lay fish on sauce. If desired, sprinkle with salt and pepper.

Cover with remaining sauce. Mix bread crumbs and Parmesan cheese and sprinkle over sauce. (I have used cracker crumbs and cheese crackers are especially good in place of bread crumbs.)

Dot with butter if desired. Cover with plastic film. Microwave 7-8 minutes. Turn dish 180 degrees after 4 minutes. Fish should flake easily with fork. Sprinkle with paprika before serving.

Conventional cooking: Bake in 325 degree oven 35 minutes.



VALENTINE HEARTS

~Submitted by Larry Holmes, Ontario, Canada

Planning ahead: Store iced cookies airtight with wax paper between layers at cool room temperature up to 1 week.

1/3 cup uncooked oats, quick or old-fashioned
1 roll (18 ounces) refrigerated sugar-cookie dough
Decorations: 3 ?? x 2 ??-inch heart-shaped cookie cutters
Royal Icing (recipe follows)
pink, yellow, orange, green and violet past or gel food color,
and 5 disposable decorating bags fitted with plain, round writing tips

Heat oven to 350?°F. Have baking sheet(s) ready. Process oats in blender or food processor until finely ground. Put cookie dough into a medium bowl, add oats and knead until blended. Roll out dough with a lightly floured rolling pin on a lightly floured surface to 1/3-inch thickness. Cut out hearts with cutter dipped in flour. Place 2 inches apart on ungreased baking sheet(s). Reroll and cut scraps.

Bake 7 to 9 minutes until golden. Remove to wire rack to cool.

Decorate: For white and each color put Royal Icing into small bowls or cups. Stir in food color (cover airtight when not using). Pour about half of each into a smaller bowl or paper cup and stir in water, a few drops at a time until icing is thin enough to spread. Spread a thin layer on each cookie. Let icing dry at least 30 minutes before writing messages.

Spoon unthinned icing into bags fitted with writing tips and pipe a message on each cookie. Let icing dry at least 20 minutes.

Makes 16 cookies

Royal Icing:
1 pound confectioners' sugar
2 tablespoons Just Whites (powdered egg whites)
6 tablespoons water

In large bowl, with mixer on low speed beat sugar and Just Whites until well blended. Add the water and beat until well blended. Increase speed to high and beat 8 minutes until icing is very thick and white. Covered icing may be refrigerated up to 2 weeks. If icing separates, beat with a spoon to blend.

Source: Woman's Day, 2/20/01



MEXICAN HOT CHOCOLATE

~Submitted by Jessica, Corfu, Greece

[Be careful! It's claimed the chili pepper with the chocolate "may" have aphrodisiac qualities!]

2 ?? cups milk or water
1 cup (about 5 ounces) chopped Mexican chocolate (no need to chop it too fine)
Chili powder

In a medium-small (2-quart) saucepan, combine the milk or water and chocolate. Stir over medium heat until the mixture is steaming hot and the chocolate more or less dissolved (there will still be small pieces). Pour into a blender.

If using a blender, loosely cover (or take out the lid's removable center cap-this eliminates dangerous pressure build-up when blending hot mixtures) and blend until the mixture is homogeneous and foamy, about 30 seconds. (Alternatively, use an immersion blender in a tall pitcher and blend until foamy.) To serve, pour into cups, dividing the foam equally, sprinkle a pinch of chili powder on top, and they're ready.



FRENCH TOAST

~Submitted by Shirley, WA State

Hi, I make French Toast for my Hubby of 49 years, for Breakfast.
I cut out Hearts from bread and dip them in egg emulsion of:
1 c. eggnog
4 eggs
1 tsp. real vanilla
1 Tbl. butter to grease pan with

Enjoy and for dinner it is a Heart Shaped Meat Loaf. I bake it in heart shape cake pans. He laughs but he makes me heart shaped pancakes. He put his batter in a clean empty catshup bottle with a squirt top. He does them free hand. Its up to who ever gets up first on Feb. 14th. It all clean fun here at this house.



LEMON MERINGUE PIE

~Submitted by Robyn, Auckland, New Zealand

Serves 6

(This is my husbands very favourite thing to eat, kids and I love it too.)

Line a 23cm pie plate with short pastry and bake blind OR if desired use a crumb crust base.

Filling:

1 tin sweetened condensed milk
?? cup lemon juice
Grated rind of 1 lemon
2 eggs
4 tablespoons castor sugar

Combine condensed milk, lemon juice and rind and egg yolks. Pour into prepared pastry shell. Beat egg whites until stiff peaks form, add sugar a tablespoon at a time, beating well until sugar is dissolved. Spoon or pipe meringue on to top of filling and bake at 180??C for 15 minutes or until meringue is golden brown.

Variation:

Replace above ingredients of lemon rind and juice with ?? cup apricot puree and 2 tablespoons lemon juice to give Apricot Meringue Pie.



DORINE'S OYSTER STEW

~Submitted by Dorine, PA

Do you know that both oysters and parsley have been considered aphrodisiacs since the days of the ancient Romans? Start your Valentine's dinner with my oyster stew and you may be too revved up to bother with the rest!

(c) Dorine Houston, 1982, 2005

18 oysters
2 T./30g unsalted butter
1/2 onion, finely minced
1 stalk celery, including leaves, finely minced
Leaves from 2 more stalks celery, finely minced
2 cups light cream
A few gratings whole nutmeg
1/4 tsp./1ml smoked sweet Spanish paprika
Salt and freshly ground white pepper to taste
1 bunch fresh flat-leaf parsley

Place the oysters in a large bowl of icy cold water; rinse out and repeat 5 times. Thoroughly rinse the sand out of the bowl and refill with icy cold water. Drop in the oysters and sprinkle in a spoonful of cornmeal. Repeat every hour 3 times; rinse the bowl out thoroughly each time. The last time, leave several hours or overnight in the refrigerator. This way, the oysters disgorge all the sand in their bodies and have a better texture when you eat them.

Just before cooking, open up the oysters using an oyster knife. Hold them over a bowl so you do not lose any of their juices. Drop the oysters in the bowl with the juices and discard the shells.

Melt 1 T./15g butter in a stainless steel saucepan and stir in the onion and celery; stir until the are limp and cooked through. Scrape into a bowl and set aside. Melt the rest of the butter in the pan and add the oysters and juice. Cook over medium heat until their edges curl.

Return the cooked aromatics to the pan, along with all the butter in the bowl. Add half the cream and simmer 10 minutes. Add nutmeg, paprika, salt and pepper; stir well. Add remaining cream and just heat through. Turn off the heat and stir in plenty of chopped parsley. Transfer the oyster stew to a tureen or 2 bowls. Top with more parsley and eat hot.

Head for your favorite 'trysting' place! ;-)



APPLE CRUNCH

~Submitted by Robyn, Auckland, New Zealand

3 oz butter
5 apples
1 cup flour
?? cup sugar
Pinch salt
1 teaspoon baking powder
1 egg

Butter a flat baking dish (about 6 x 9)

Melt butter - cool.

Peel and slice apples and put in baking dish.

Sift flour, sugar, salt and baking powder.

Add egg and melted butter and beat well.

Spread over apples (mixture is very stiff).

Sprinkle cinnamon and sugar on top.

Bake for 40 minutes at 350??C (180??F.

Serve warm with cream.



MOUNTAIN MAN ROAST PORK TENDERLOIN DINNER

~Submitted by Maxine, FL

My mountain man loves to make this. It's a meal by itself or he'll add cranberry sauce as a condiment. The pork is moist and incredibly tender.

1 Pork tenderloin cut to fit into 9x13 baking pan
Mountain Man Dry Rub* or your favorite meat rub
Olive oil

Dribble olive oil over the tenderloin and sprinkle with dry rub. Rub it around to cover all surfaces. Set aside.

2 T. olive oil
2 T. butter
1 clove garlic

4-5 diced potatoes
2-3 quartered onions
2-3 carrots cut on diagonal
2-3 green peppers
1 Cup chicken stock

1 T. butter
1/2 cup chicken stock
1/2 cup red wine

Heat heavy skillet or electric frying pan and add the oil, butter and garlic. After 3 minutes, remove the garlic, add the tenderloin and brown on all sides.

Place the browned tenderloin in the baking pan.

To the drippings and juices in the skillet add:

4-5 diced potatoes
2-3 quartered onions
2-3 carrots cut on diagonal
2-3 green peppers
1 C chicken stock

1 T. butter
1/2 cup chicken stock
1/2 cup red wine

Saute 5-10 minutes. Add 1 cup chicken stock to deglaze. Add veggies and stock to tenderloin in baking pan.

Bake in preheated 325 degree oven, 30 minutes covered and 15 minutes uncovered.

Arrange the tenderloin and vegetables on a platter.

Heat the juices over medium heat. Add 1 T. butter, 1/2 cup chicken stock and 1/2 cup red wine. Reduce to about half, making sure to keep the brown drippings stirred up from the bottom.

Pour the sauce over the meat and veggies.


*MOUNTAIN MAN DRY RUB

8 T. paprika
3 T. cayenne
3 T. ground black pepper
5 T. garlic powder
3 T. onion powder
3 T. salt
1 T. oregano
1 T. thyme
3 T. sugar
1 1/2 tsp. nutmeg

Mix and store in a jar or Ziploc jar. Adjust seasonings to taste, decreasing cayenne for a city slicker rub.



BEEF BOURGUIGNON

~Submitted by Larry Holmes, Ontario, Canada

11/2 cup butter
2/3 cup olive oil
1 1/2 pounds tender fillet of beef cut into 3/4" cubes Selection of sauces (recipes follow)

Melt butter in a fondue pot; add olive oil and bring mixture to a boil. Place fondue pot over flame, adjusting heat to keep the oil and butter bubbling hot during the cooking process.

Spear cubes of beef and cook to desired taste in the oil and butter mixture. Dip in chosen sauces.

Serves 2

TOMATO SAUCE

1 cup chili sauce
1/4 cup brown sugar
1/4 cup water
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard

Combine all ingredients in a saucepan; blend well. Cook over low heat, stirring until hot. Can be served hot or chilled.

GARLIC SAUCE

4 large garlic cloves, peeled
2 egg yolks
1 cup olive oil
1 teaspoon lemon juice
1/4 teaspoon pepper

Mash garlic cloves. Place garlic and egg yolks in a blender and blend well. Add olive oil in a stream, processing all the time. Process until it is the consistency of mayonnaise. Stir in remaining ingredients and chill.

HORSERADISH SAUCE

1/2 cup ketchup
1.2 cup mayonnaise
1 tablespoon Worcestershire sauce
5 tablespoons horseradish

Mix all ingredients together and chill.

CURRY SAUCE

1 cup mayonnaise
6 teaspoons curry
3 tablespoons milk

Place all ingredients in a blender. Cover and blend at low speed. Refrigerate until ready to use.

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For Two...

SHRIMP AND CRABMEAT MADEIRA

~Submitted by Larry Holmes, Ontario, Canada

3 tablespoons butter
2 tablespoons chopped shallots
3/4 cup sliced mushrooms
1/2 pound uncooked shrimp
6 ounces cooked crab, drained
1/2 cup Madeira wine
1/4 teaspoons tarragon
1 tablespoon lemon juice
2 tablespoons tomato paste
2 egg yolks
3.4 cup whipping cream
salt and pepper
1/2 pound linguini
2 tablespoons chopped parsley

Melt butter in saucepan. Add shallots and saut?© until soft. Add mushrooms and saut?© until liquid evaporates. Add shrimp and cook until they begin to turn pink. Add crab and stir in Madeira; cook until liquid is almost completely reduced. Add tarragon, lemon juice and tomato paste. Mix thoroughly.

Combine egg yolks with cream and very slowly add to saucepan. mixing constantly. Add salt and pepper to taste.

Cook linguini according to package directions. Heat shrimp and crabmeat mixture and serve on bed of linguini. Top with chopped parsley.

Serves 2

Serve with Bib and Endive Salad

BIB AND ENDIVE SALAD

1 head Bibb lettuce
Belgian endive
Sherry-Wine French Dressing (recipe follows)

Rinse Bibb lettuce and pat dry with paper towels. Halve and arrange each on a salad plate with 3 or 4 leaves Belgian endive. Sprinkle with 1/4 cup Sherry-'wine French Dressing over each salad.

Sherry-Wine French Dressing
1 tablespoons sherry
2 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon parsley
salt and pepper to taste
1/2 cup olive oil

In a bowl combine first five ingredients. Add olive oil in a slow stream, whisking constantly until emulsion forms.



SZECHWAN ORANGE CHICKEN WITH RED CHILIES

~Submitted by Richard, Bradenton, FL

Source: Dave DeWitt at the Fiery Foods Web site

Author Dave DeWitt writes: "This chicken and chili dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chilies may be used in this recipe. Serve it over steamed rice."
Prep Time: 30 min
Cook Time : 5 min
Occasion: Valentine's Day

INGREDIENTS:

Marinade:
1/2 tablespoon cornstarch
1 tablespoon dry vermouth or white wine
1/2 pound boneless chicken breast, cut into 1/2 inch pieces

Sauce:
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1 green onion, minced
1/2 teaspoon ground Sichuan peppercorns
1 tablespoon dry vermouth or white wine
2 tablespoons soy sauce
1 tablespoon hot bean sauce
2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
2 teaspoons sugar or honey
1/2 teaspoon sesame oil

For the Stir-fry:
2 tablespoons peanut oil
6 small dried hot red chilies, such as Japones or de Arbol

PREPARATION:

Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.

Combine all the sauce ingredients in a bowl, stir well, and set aside.

Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chilies and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chilies before serving.

Serves 2.
Heat Scale: Medium



STEAK BURGUNDY FOR TWO

~Submitted by Vicki, Sarasota, FL

1/2 tsp. pepper
1 tbsp. olive oil

2 individual boneless sirloin steaks, or N.Y. strips, or rib eye steaks, 3/4 inch thick

2 tbsp. butter
2 finely chopped shallots
1 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 cup burgundy wine
2 tbsp. brandy
1 tbsp. chopped parsley
1 tbsp. chopped chives

Rub pepper and oil on both sides of steak. Heat a heavy skillet slowly to very hot!! Add steaks to sear quickly on both sides, about 30 seconds on each side. Remove to a plate.

Remove skillet from heat. Add butter, when melted stir in shallots and return to heat. Saute stirring constantly, for 2 minutes. Add Worcestershire sauce, mustard and salt.

Return steaks to skillet and cook 2 minutes on each side. Remove to serving plate, keep warm.

Add wine to skillet and cook rapidly till reduced to half. Stir in brandy, parsley and chives. Simmer 2 minutes. Spoon a little sauce over each steak, and pass the rest.



CREPE D'AMOUR

~Submitted by Larry Holmes, Ontario, Canada

Cr??pes:
2 eggs, beaten
1/2 teaspoon salt
1/4 cup flour
1/2 cup milk
4 tablespoons butter, melted
2 tablespoons butter to grease pan

Filling:
1/4 cup chopped mushrooms
1/4 cup chopped onions
1/4 cup chopped green peppers
2 tablespoons butter
1/2 cup grated cheddar cheese

Heat oven to 350 F.

Cr??pe:
Combine eggs, salt, flour, milk and butter until smooth. Place 2 tablespoons butter in an 8-inch glass pie plate. Place in oven and warm till bubbly. Remove. Pour batter mixture over melted butter; return to oven and bake 25 minutes.

Make filling: Saut?© mushrooms, onions and peppers in butter. Reserve cheese for topping.

Remove cr??pe from oven; loosen from pie plate. Place filling on one half of the cr??pe and fold over. Secure with a toothpick and sprinkle top with grated cheddar cheese. Place filled cr??pe under broiler until cheese has melted (approximately 3 minutes). Cut in half and serve.

Serves 2