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This is the recipe you make the last meal of Yom Tov, using your leftovers to create a stunning appetizer or main. Use what you love. So add some frozen broccoli to the mix, sauté some asparagus if you’d like, and why not just fry up any item that you think will enhance your mixture. The world is your oyster.
1 cup shredded cooked chicken
1 cup Blanchard and Blanchard Frozen Artichoke Bottoms (3–4 bottoms), cooked according to package instructions and cut into small chunks
1/2 cup sautéed mushrooms
1/2 cup sautéed mixed colored peppers
1 cup cooked mashed potatoes
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1 cube Gefen Frozen Garlic
1/2 cup sliced mushrooms
1/2 cup diced onions
1/2 cup sliced peppers
2 tablespoons margarine
2 tablespoons Manischewitz Potato Starch
1 cup boiling chicken soup or Manischewitz Chicken Broth
10–12 blintz leaves (your favorite recipe, or try Rivky Kleiman’s recipe for crepes)
Warm the blintz leaves in the oven while preparing the filling.
Spray a frying pan with cooking spray and heat over medium heat. Add all the filling ingredients and cook until slightly browned.
Remove blintz leaves from the oven. Place 2 Tbsp of the filling mixture on a blintz. Fold both sides to the center and then fold under to make it look like a blintz on top. (This is a great fake-it-till-you-make-it trick.)
Spray a frying pan with cooking spray and heat over medium heat. Add the diced mushrooms, onions, and peppers. Cook until all the vegetables are soft.
In a saucepan, melt margarine and add potato starch to form a paste. Quickly add boiling chicken soup and mix vigorously. Add sautéed vegetables and mix well. If the sauce is too thick, thin it out with more soup.
Serve crepes immediately, topped with mushroom pepper sauce
Photography: Moishe Wulliger Food Styling: Renee Muller
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