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SOUTH OF THE BORDER CREPE STACK

Ingredients: 1/3 Ounce(s) basil, thyme, sage, rosemary or oregano 6 Ounce(s) chicken broth 4 Crepes 8 egg 2 minced shallot 4 Ounce(s) dry white cooking wine 1 Pound(s) Ground beef, browned&drained 1/2 sliced mushrooms 2 peeled, seeded and chopped tomato 1 dijon mustard 1/2 Cup(s) Chopped green pepper 1 sliced 1/4 zucchini 2 cored, seeded and chopped red bell pepper 39/2500 Quart(s) lemon juice 1 Can(s) (16 oz) refried beans 1 chopped red, yellow, orange or green bell pepper 1 cayenne pepper 6 4 to 6 ounce tenderloin steaks 8 Ounce(s) jar taco sauce 1 Pound(s) minced garlic 1/3 small cooked shrimp 2 brandy or cognac 3/4 Cup(s) Shredded Cheddar cheese 1 large chopped onion 1/2 Ounce(s) minced chives 1 beef bouillon 1 medium Tomato, cut 1 pelled, and cut in 1/2 potatoes 163/1250 Pound(s) flour 1/2 cream 1/2 pepper 1 1/2 Pound(s) thin strips of boneless skinless chicken breast 1/6 Ounce(s) salt 163/2500 Pound(s) butter 2 Bunch(s) minced parsley or cilantro 137/4377 Quart(s) olive oil 2 capers 326/625 Pound(s) freshly grated parmesan cheese Directions: Prepare crepes.Heat ground beef,green pepper,beans and taco sauce in 10" skillet,stirring constantly until hot.Place 1 crepe in ungreased pie plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef mixture.Sprinkle with 1/4 cup of the cheese;place 1 crepe on top. Repeat with remaining beef mixture,cheese and crepes.Cover pie plate with aluminum foil.Bake 10 minutes.Remove foil;arrange tomato wedges on crepe in circle about 1" from edge.Garnish with sour cream or guacamole,if desired.Cut into wedges.6 Servings.
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