Ingredients:

• 1 1/2 cups Cooked Chicken
• 1/4 cup pimenttos
• 3 tablespoons flour
• 1 egg yolk beaten
• 2 tablespoons fancy thyme
• 1/2 cup chopped button mushrooms
• 2 tablespoons butter or cooking oil
• 2 cups clear chicken stock
• 1 tablespoon basil
• cooking sherry (if desired)
• slivered almonds for topping

Steps:

1. Instructions: Melt 2 tbs. butter (or substitute cooking oil) in a skillet and blend in 3 tbs. flour. Slowly add 2 cups clear chicken stock. When sauce is smooth and boiling, add the chicken, mushrooms and pimentto. Reduce heat. Shortly before serving, add 1 beaten egg yolk for texture and color. Stir until yoke thickens in the sauce and then add basil and fancy thyme. 2 tsp. dry cooking sherry may be added to taste.
2. Puff Pastry: White it is possible to make quite spectacular puff pastry shells from scratch, we have found it more than satisfactory to use Pepperidge Farms Bake and Fill Shells. These can be found in the frozen food section, come 6 to a box and are normally cooked at 400*F. for 18-20 minutes. They should be baked just before serving, but may stand as long as 1 hour before use.
3. Seving Suggestions: This is a particularly tasty breakfast dish, but quite honestly, it is not a stand alone presentation. Color must be provided by the use of flowered china, fresh and attractive garnishes or a large sprig of parsley to adorn the plate. A popular garnish has been to complete the dish with s sprinkling of slivered almonds over the chicken creme sauce. Serve of course, on heated plates.

Egg Enchiladas

Serves:  4

Ingredients:

• 1 1/2 teaspoons salad oil
• 1/2 green pepper chopped
• 1 teaspoon chili powder
• 2 tablespoons milk
• 1/2 cup shredded cheddar cheese
• 1 small onion chopped
• 1 15 oz can stewed tomatos
• 4 eggs
• 4 large thin flour tortillas

Steps:

1. Saute' onion and pepper until limp. Add stewed tomato, chile powder and then simmer over low heat.
2. Beat eggs with milk, salk, black pepper and scramble. Dip flour tortillas in tomato onion mixture until wet. Place on plate, lay a little cheese, 1/4 of the eggs in center of each tortilla-roll and place with seam side down in a Pyrex baking dish.
3. Pour remaining sauce over tortillas-sprinkle with grated cheese and place under preheated broiler-until cheese is melted but not too much!!!
4. Serve on hot plates.

Amaretto-Banana Crepes

Serves:  8

Ingredients:

• 1/2 cup whipping cream chilled
• 2 tablespoons Kahula or Amaretto liqueur
• 1/4 cup whipping cream
• 1 tablespoon melted butter
• 2 large bananas
• 4 oz fine-quality semi-sweet chocolate chopped

Steps:

1. Prepare the crepes, keep them warm and on hand-ready to fill. First combine chocolate and 1/4 cup cream in a small bowl over simmering water. Stir occasionally until completely melted. In the mean time, cut bananas into small pieces, you should have about two cups. Stir chocolate mixture until smooth and remove from heat. Fully stir in the amaretto or kahula and finally add the banana pieces- continuing to stir until smoothly mixed.
2. Spoon 3 tablespoons filling onto less attractive side of each crepe-gently spread to within 1/2 inch of each edge. Roll up crepe tightly like a cigar. Now arrange seam side down, in buttered baking dish in single layer. Brush crepes with melted butter.
3. Bake crepes 5 to 6 minutes or until hot. Meanwhile, whip 1/2 cup cream in a chilled bowl until soft peaks form. Slice another banana for garnish. Serve crepes hot. Spoon a little whipped cream onto or next to each crepe, finally add 2 to 3 thin banana slices, if using as a garnish.