I have one of these cookbooks, and I think it's a 75th anniversary edition, or something like that. In the retro recipe part, there's a recipe for crepes filled with spinach and four cheeses. Sadly, I've lost the recipe, and I can't find it anywhere. Anyone know where I can find it online? Or, does someone actually have it and could post it on here? I'm dying to make these again, so if you can help, I'd greatly appreciate it!
This is a Better Homes Gardens recipe from the 70's. It only has 3 different cheeses but I hope it is the recipe you are looking for. Baked Appetizer Crepes 12 6-inch crepes 2 beaten eggs 2 cups ricotta cheese 1 1/2 cups shredded Swiss cheese 1 10-ounce package frozen, chopped spinach, thawed and well drained. 1 1/2 cups soft bread crumbs (3 slices bread) 1/2 cup grated Parmesan cheese 1/4 tsp. black pepper dash garlic powder 1/2 cup butter or margarine 1 cup whipping cream 1/2 cup Parmesan cheese 1. Prepare crepes. In a bowl combine eggs, ricotta, Swiss cheeses and bread crumbs, 1/2 cup Parmesan cheese, pepper and garlic powder; mix well. Spoon about 1/3 cup filling into center of each crepe. roll up. Cut each rolled crepe crosswise into thirds. Place the pieces, cut side up, in a 2-quart baking dish. 2. In a small saucepan, melt butter, stir in cream and the remaining 1/2 cup Parmesan cheese. Cook and stir over medium heat until mixture thickens slightly. Pour the sauce over the crepes. Bake in a 400 degree oven for 18 to 20 minutes or until heated through.
I have a 1981 Better Homes and Gardens cookbook which has the following recipe for Swedish Meatballs 1/2 cup chopped onion 3 tablespoons butter or margarine 1 beaten egg 1 cup light cream 1 1/2 cups soft bread crumbs 1/4 cup finely snipped parsley 1 1/4 teaspoon salt Dash ground nutmeg Dash ground ginger Dash pepper 1 1/2 pounds ground beef * 2 tablespoons all-purpose flour 1 teaspoon instant beef bouillon granules 1/2 teaspoon instant coffee crystals Cook onion in 1 tablespoon of the butter or margarine till tender. In a mixing bowl combine egg and cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger, and pepper.Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 to 1 inch balls. Brown meatballs, half at a time, in the remaining 2 tablespoons butter or margarine; remove from skillet. Stir in flour, bouillon granules, and coffee crystals into pan drippings; add 1 1/4 cups water. Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally. Makes about 60 meatballs. * Or, use a mixture of 3/4 pound ground beef, 1/2 pound ground veal, and 1/4 pound ground pork for the meatballs.
