Tetrazzini Crêpes
12 crêpes (recipe below)
1 can (4 oz.) sliced mushrooms, drained, or 5 oz. fresh
4 T. butter or margarine
¹⁄₃ cup all purpose flour
1¹⁄₄ cups chicken broth
³⁄₄ cup light cream
¹⁄₂ cup shredded sharp Cheddar cheese
2 cups cooked cubed chicken or turkey
2 T. chopped pitted ripe olives
2 T. snipped fresh parsley (optional)

Brown mushrooms in butter; remove mushrooms and set aside. Stir flour into butter in pan; add chicken broth and cream, cooking and stirring until mixture is thickened. Add cheese and stir until cheese melts. Set aside. Combine chicken, olives, mushrooms and 2 cups of the cheese sauce. Spoon about ¹⁄₄ cup filling onto the unbrowned side of the crêpe; roll up. Place crêpes seam side down in a large baking dish. Pour remaining sauce over the crêpes. Bake uncovered at 375 F about 25 minutes or until heated through. Sprinkle with parsley if desired. Serves 6.

Crêpes
1 cup all purpose flour
1¹⁄₂ cups milk
2 eggs
1 T. oil
¹⁄₄ t. salt 

Combine flour, milk, eggs, oil and salt. Beat until blended. Heat a small amount of oil in a small 6-inch skillet. Spoon in about 2 T. of the batter. Lift and tilt the pan to spread the batter over the entire bottom of the pan. Brown on one side only. Repeat with remaining batter. Fill any leftover crêpes with jelly or jam and sprinkle with powdered sugar for dessert.  (Makes more than enough for recipe.)

Loretta Rupp, Coal City, Ind.

French Tourtière (Pork Pie)
1¹⁄₂ lbs. ground pork
¹⁄₂ t. salt
¹⁄₄ t. black pepper
¹⁄₈ t. allspice
¹⁄₈ t. nutmeg
¹⁄₄ t. ground sage
¹⁄₂ cup chopped onion
³⁄₄ cup water
1¹⁄₂ cups mashed potatoes
Pastry for 1 double crust pie

Combine in saucepan; pork, salt, pepper, spices and onion. Add water which should cover the meat. Simmer uncovered 1 hour, mashing with fork to separate the meat. Add mashed potatoes. Cool, and fill pie crust. Place top crust, cut vents, crimp edges. Brush with a little milk and bake at 450 F for 10 minutes. Reduce to 350 F and bake for 40 minutes until crust is golden. Serve with chili sauce (recipe follows).

Chili Sauce
1 large onion, chopped
2 cups sugar
³⁄₄ t. salt
³⁄₄ cup oil   
³⁄₄ cup vinegar
³⁄₄ t. celery seed   
³⁄₄ cup prepared chili sauce

Mix in blender. Makes about 3 cups. The sauce can also be used as a salad dressing or a dip for fish.

Dorris Smith, Angola, Ind.

Pears Helen (Poires Hélène)
1⁄4 cup chocolate syrup   
4 to 8 scoops vanilla ice cream
4 canned pear halves, drained   
1⁄3 cup raspberry or strawberry jam
1 T. hot water

In the bottom of each of 4 sherbet glasses or bowls, put 2 T. chocolate syrup. On top of syrup, place 1 or 2 scoops of ice cream. Place pear half, cut side down, on top of each portion of ice cream. Combine jam and water in a separate bowl and spoon mixture over each pear. Preparation time: 15 minutes. Serves 4.

Jannay Nicholson-Brames, Jasper, Ind.