Salton, Inc CM5C - Manual (Page 19)

19
Turkey Hash Crepes
1 batch crepes (about 16)
2 cups diced cooked turkey
1 cup bread stuffing (leftover or dry mix)
1 cup giblet gravy
1 egg, slightly beaten
Cream or milk as needed
Preheat oven to 375°F. Combine turkey, stuffing, gravy and egg.
Add cream or milk to moisten, if necessary. Place heaping
tablespoon or two of mixture across center of each crepe, brown
side down in buttered 9” x 9” (or larger) 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)
2 14 oz. jars Italian-style tomato sauce
1 lb. ground beef (if not used in sauce)
1 15 oz. container ricotta cheese
8-12 oz. mozzarella cheese, thinly sliced
1 ⁄
2
cup grated parmesan cheese
Preheat oven to 350°F. In large skillet, brown beef (if used) until
crumbly. Pour off excess fat and add to tomato sauce; bring to boil;
remove from heat. In 13” x 9” baking pan, spread 1 cup sauce.
Top with 5-6 crepes, overlapping as necessary. Spread with
1 ⁄
2
of
ricotta, 1 ⁄
3
of cheese slices, 1 ⁄
3
of grated parmesan and 1 cup sauce.
Repeat. Top with remaining crepes, sauce, mozzarella and
parmesan. Bake for 30 minutes or until bubbling hot. Let stand
10 minutes before serving; cut in squares.