Vegetable Crepes

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             FOOD FUNNY
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Thanks to Judy McKie for this classic food funny:

A man walked into a bakery carrying a pie box. He approached the
clerk at the counter. The clerk said, "Yes sir, what can I do for
you?"

The man replied, "I want my money back! I bought this pie yesterday
here."

The clerk looked at him and said, "But, where's the PIE?"

The man said, "I ate it! ALL of it!" So the clerk asked him why he
thought he should get his money back if he had eaten all the pie.

"See here on the box? It says it's supposed to feed six people! I am
NOT six people!"

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             TODAY'S RECIPE
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You can use your favorite recipe or store-bought crepes for this
elegant vegetarian entree. Feel free to change the mixture of
vegetables to reflect what's fresh and good in your area.

Vegetable Crepes

1 Tbs (15 ml) olive oil
1/2 white cabbage, cored and shredded
8 oz (225 g) mushrooms, sliced
4-6 asparagus, coarsely chopped
2-3 ribs celery, thinly sliced
2-3 scallions (spring onions) green and white parts, chopped
1 green bell pepper, cored, seeded, and chopped
1 red bell pepper, cored, seeded, and chopped
2-3 tsp (10-15 ml) lemon juice
Salt and freshly ground pepper to taste
8-12 crepes

Heat the oil in a large skillet over moderate heat and add the
vegetables. Cook covered for 10 minutes, remove the cover and
continue cooking until the vegetables are tender and most of the
liquid has evaporated. Stir in the lemon juice, salt, and pepper.
Spoon the vegetable mixture down the center of the crepes and roll
them up. Arrange seam side down on serving plates. Serves 4 to 6.
Received on Thu Nov 13 06:47:33 2003