Use and Care Manual

1-2 tsp. (5 -10 ml) chili powder

1-3/4 cups (430 ml)cubed sharp Cheddar cheese

Sauce

2 cups (500 ml) tomato puree or sauce

6 oz (170 g) can tomato paste

1 onion (small), minced

1 tsp. (5 ml) salt

2 tsp. (10 ml) sugar

1 clove garlic, minced

1-2 tsp. (5-10 ml) chili powder

Preheat oven to 350°F (190°C). In a large skillet, cook ground beef and onions

until onions are soft and meat browned. Remove from heat, drain excess fat.

Stir in olives, salt, garlic, chili powder and 1 cup (250 ml) of cheese. Place 1-2

heaping spoonfuls across center of each crepe, brown side down. Place seam

side down in a buttered 9” x 13” (23 x 33 cm) baking dish. Pour sauce down

center of crepes. Bake 20-25 minutes or until hot and bubbly.

To make sauce combine all ingredients in a saucepan. Bring to a boil and

simmer for 10 minutes. Stir in remaining 3/4 cup (180 ml) of cheese. Taste for

seasoning. Add extra chili powder if desired.

Turkey Hash Crepes

1 batch crepes (about 16)

2 cups (500 ml) cooked turkey, diced

1 cup (250 ml) bread stuf ng (leftover or dry mix)

1 cup (250 ml) giblet gravy

1 egg, slightly beaten

Cream or milk as needed

Preheat over to 375° (190°C) . Combine turkey, stuf ng, gravy and egg. Add

cream or milk to moisten, if necessary. Place a heaping tablespoon or two of

mixture across the center of each crepe, brown side down. Roll and place seam

side down in a butter 9” x 9” (22.5 x 22.5 cm) baking pan. Bake 15-20 minutes

or until hot. Serve with any extra leftover gravy or with warmed cranberry sauce.

Lasagna Casserole

1 batch crepes (about 16)

1 quart (litre) homemade sauce

1 lb. (454) ground beef (if not used in sauce)

15 oz. (420 g) ricotta cheese

8-12 oz.(224 - 336) mozzarella cheese, thinly sliced

1/2 cup (120 ml) parmesan cheese,grated

Preheat oven to 350°F (190°C). In a large skillet, brown beef (if used) until

crumbly. Pour off excess fat and add to tomato sauce; bring to a boil; remove

from heat. In at 13” x 9” (33 x 23 cm) baking pan, spread 1 cup (250 ml) of

sauce. Top with 5-6 crepes, overlapping as necessary. Spread with 1/2 of

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