Aloo Gobi

Mushroom Dijon Crepe Filling

Chicken Pesto Almandine Crepe Filling 3/4 c. salad dressing 3 tbsp. flour 1/2 tsp. salt Dash of pepper 1 1/2 c. milk 1 c. (4 oz.) shredded natural Swiss cheese 1/2 c. slivered almonds, toasted ¼ c. pesto (see below) 3 c. chopped cooked chicken (1 ½ lbs.) 2 tbsp. green onion slices Toast almonds in 300 degree oven until golden. In saucepan, combine salad dressing, flour and seasonings; gradually add milk. Cook, stirring constantly over low heat until thickened. Add cheese; stir until melted. Stir in nuts and remaining ingredients. Makes 4 servings.

Blender Pesto 2 c. fresh basil leaves ½ c. olive oil 2 T. pine nuts 2 cloves garlic, lightly crushed 1 tsp. salt ½ c. grated parmesan cheese 2 T. grated romano pecorino cheese 3 T. butter, softened to room temperature Put basil, olive oil, pine nuts, garlic and salt in blender and mix at high speed. When blended, pour into bowl and blend in the two cheeses. Stir in butter.

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