Gotta Have Heart

You Gotta Have Heart!

Ah, yes – Fiesta Time is here once again; San Antonio’s very own Mardi Gras but with more couth. Or at least we like to think so. Around here, when the floats with the Fiesta female nobility pass, the crowd shouts, “Show us your shoes!” and not anything more revealing than that. Of all the scheduled events during a nearly-two-week-long city-wide block party, one of the most well-attended (to judge by the crowds every evening) is NIOSA, or Night In Old San Antonio, which features every kind of food booth imaginable in the little squares and streets of La Villita. One of the long-time favorites of NIOSA is a South American version of meat-onna-stick called ‘antichucios’, which a long-ago volunteer discovered while on an assignment in South America.

The recipe that I found calls for a marinade made by whirling 4 chopped jalapeno peppers in a blender with a little water and adding the resulting pepper slurry to 1 ½ cups red wine vinegar, 1 cup water, 1 tsp each cumin, paprika, and oregano with 2 tsp salt, ½ tsp black pepper, and a couple of crushed garlic cloves. Cut one large beef tenderloin or sirloin or top round into 1-inch cubes and marinate in the pepper/vinegar spice concoction overnight. Thread onto skewers and roast over hot coals, basting with marinade. The original version called for beef hearts – which since they are a muscle – are rather tough and need a powerful marinade. Otherwise – it’s like chewing steak-flavored rubber bands.

And I know this because – back in the day, when my parents were raising four children on a single salary, my mother joined a food co-op which offered serious bang for the food dollar. One of those bargains was beef hearts. Mom would bake it, thinly slivered in a casserole with rice, and my father would inevitably break out in song – from the musical Damn Yankees:

Damn Yankees

“You’ve gotta have heart
Miles ‘n miles n’ miles of heart
Oh, it’s fine to be a genius of course
But keep that old horse
Before the cart First you’ve gotta have heart!”

The casserole was an oblong enameled cast-iron number and very heavy; they loved each other very much, since Mom never hauled off and brained Dad with it.

Speaking of food, and saving money on it and all – the last couple of weeks of mild weather have done wonderfully for my little patch of back yard paradise. The first embryo tomatoes were spotted this morning, and the plants are simply covered in blossoms. This might be the year that I actually have enough tomatoes to think about canning and preserving them. I followed a suggestion on another blog for making raised beds – a circular construction of chicken wire, lined with weed barrier, and filled to within ten inches of the top with leaves, which gently compost as you grow stuff in the top ten inches or so of soil. It’s working pretty well so far – even better than topsy-turvey hanging planters. The raised bed full of potatoes is also thriving, and the pole beans are launching themselves up the poles with energy and enthusiasm. What a difference just over two weeks!

Oh – and if the thought of downtown Fiesta traffic gives you the willies – check out the Running of the Wiener-Dogs in Buda. This year’s poster is a wee bit of a change from the usual movie-theme. This year it’s a TV show: Yes, it’s Dog Dynasty…

2014 In With the New

Out With The Old, In With the New

by Celia Hayes

The New Year, that is. Bye-bye to 2013, hello to 2014; this an exception to the saying about preferring a known evil to the one you know nothing of, but then it’s not like we have a choice. Here we go, on a rocket-launch into the unknown, willy-nilly – without any guidance save being certain to eat black-eyed peas on New Year’s Day.

I looked back at certain resolutions that I made at the end of 2012 – sell the relatively useless (to me) property I owned in California and buy a piece of Texas paradise, finish my next book and sell a great quantity of copies of all my books at year-end events, to switch over from a national bank to a Texas establishment for all my banking needs, pay off a major creditor, ditch cable television and switch over to a Roku box with internet video amusements for an evening, and to have an extensive vegetable garden in my back yard. Yea, verily – I wanted to have enough vegetables and greens for all our dining needs for a good part of the year, and that is one of the things that I still want to happen. I did accomplish just about all the other items, though – selling the California property, paying off the credit union, switching to Frost Bank, ditching cable TV, and the book – The Quivera Trail – was finished on time, too. Alas, I did not have quite as much in sales at various events as previous experience led me to expect; it seems that everyone was counting the pennies this year. Not that I mind, as I was counting them myself.

And there were some unexpected things which happened this last year as well; the transmission of my daughter’s car needed a rebuild, the sale of the property allowed us to afford a totally rebuild of the HVAC system in the house, one of the cats died (of old age – dear old Sammy!) but we acquired another, a kitten who promises to be as large, friendly and eccentric as Sammy … and another dog, a dump-ee in the neighborhood. This one is mostly terrier and thinks he is a cat, being nimble, insanely intelligent and totally fearless. We call him Nemo because … we found him. We also found a mountain bike – abandoned in the creek-bed which runs through the neighborhood. No one has claimed it yet, so I can see that biking the various trails along the San Antonio creek greenways is in our future.

The garden simply has to happen – that is a given. Raised beds, edible stuff grown in various patches, the folding plastic greenhouse made complete use of … and the dog poop cleared out on a more regular basis. In a few days, I will call the tree guy who works our neighborhood to come and sort out the magnificent mulberry which shades the back yard – which was butchered almost to the point of dying, first by the local utility crew clearing away errant branches from the power-lines, and then a couple of years of serious drought. It recovered, but this winter it simply has to be shaped properly into a dense and compact lollipop of a shade tree. And the pair of weed shrubs which planted themselves and grew into small saplings have to go – as well as the red-leaved photina which the first owner of my house planted too darned close to the house. That will give scope to re-doing the front entryway; those are my plans for the 2014. What are yours?

Christmas Message

Christmas Message for The Blog

There are as many kinds of Christmas observances as there are people who celebrate it – the turn of the old year to the the new one, observance of the winter solstice, a celebration of the birth of Jesus, a chance for families and friends to reconnect in person or with Christmas cards, for retail sales to have a final fling as far as profits are concerned, to celebrate the comforts of home, to share a lavish meal, to sing in Handel’s Messiah, dance in The Nutcracker, follow the progression of the Posada, be generous to the kinfolk – or those you don’t know at all.

The customs that we observe all came from different places, some of them accretions which have little or nothing to do with the miraculous birth of a baby in an inn stable in ancient Bethlehem two thousand or so years ago. But because we are human, and relish some – or all of them as our beliefs, habits or pocketbook allow. And it’s all good, because we are human beings and need our celebrations.

From all of us at the Randy Watson Team at Mission Realty – to all of you;  our neighbors, clients and military members serving here and overseas – we wish you the merriest Christmas, the happiest of holidays and the very best of New Years.

–Randy Watson, Merry Christmas 2013!

Texas Neighorly Christmas Goodies

Christmas Goodies Neighborhood Style

by Celia Hayes


I know, I am trying as hard as I can to get into the Christmas mood – an uphill fight, since I have been sidelined most days by the Cold From Hell. This is the cold that I developed after Thanksgiving, which sends me coughing persistently as if I am about to hack up a large piece of lung. It saps about three-quarters of my energy, and an equal portion of my interest in life, the universe and everything … including Christmas. The good thing is that I got just about all of my Christmas shopping done, thanks to the internet and a nicely-timed and generous payment for some work accomplished … so, on to gifts intended for two good friends. At the estate auction in Fredericksburg this summer, one of our winning bids was for an envelope of pen and ink prints of various local scenes. Nothing especially valuable, I don’t think, but nicely matted (thank you, Hobby Lobby) and framed (thank you, Thrift Town) they will make something personal and attractive … and what the heck, something new to look at on the walls is always appreciated.

Which means that the final gift-giving obligation is to those of our neighbors whom we hold in especial esteem; we went through the standard Christmas cookie selection, and then the small-brick-of-fruitcake several cycles ago. We experimented last year with flavored oil and vinegar, including in the basket one little roundel of home-made cheese and a baguette of home-baked bread, which mostly worked out well, so this year – edible goodies again.

I took a firm stand with my daughter, though – no expensive containers for the goodies; this time, we are using a plain small paper shopping bag, and instead of tissue paper, some gingham-check patterned paper napkins. These we found at the Dollar Tree a couple of months ago – and since I was already thinking ahead, we bought them at once. And my mother’s Christmas basket of Spanish goodies came generously padded in a large round basket with simply heaps of crinkled paper excelsior, which is still perfectly good and useable, and we’re supposed to recycle anyway and have you seen how much it would cost to buy new crinkled paper excelsior, even at the Dollar Tree? And I don’t want to go to a store anyway – I’m sick, people!

So – into the bags will go a selection of the pickles, relishes and jams that we made over this summer, from seasonal fruits and vegetables; the pickled okra came out absolutely amazing, and so did the mixed garden vegetable pickles – what they call in Italy giardiniera. Strawberries – holy moly, did we have strawberries. I’ve lost track of how many; strawberry jam, strawberry preserves. I made the most luscious pickled pineapple spears, over the summer; flavored with cinnamon, allspice, ginger and other spices; as my daughter said admiringly, “They taste like Christmas in your mouth.” We have figs to offer, too – thanks to the bounteously producing fig trees in the neighborhood, we have on hand whole preserved figs, fig jam and fig preserves… I think the difference mainly between jam and preserves is that the latter is rather lumpier – but anyway, our neighbors will benefit from the bounty, too.

And that will be (cough) our Christmas (cough-cough) gift to our neighbors. (Cough-cough-COUGH!) Hopefully that, and not the Cold From Hell.

Merry Christmas!

Guten Tag – Oktoberfest and Wurstfest

Guten Tag, Y’All – This is Texas!

by Celia Hayes

When I first came to Texas, at the express request of the US Air Force some (mumble) seventeen (mumble) years ago I thought I knew all there was to know about the place: the Alamo of course, and the Riverwalk, too. I knew that Houston had a Grand Opera, that Lubbock was a flat as a pancake griddle with some Monopoly houses set on it, I had read Edna Ferber’s Giant, and I knew about cattle drives and the King Ranch, and that Texas was called the buckle of the Bible Belt … I knew pretty much what any well-read traveler could pick up through the medium of pop culture and the base library.

What I did not know, until well after I got here and began to look around – was how very much more there was. Like all those other ethnic and cultural groups who came to Texas and make their mark – of which the Germans were the largest and most distinctive part. Who knew that Gillespie, Kendall, Comal and Kerr Counties had been almost exclusively German-speaking since before the Civil War and well up into the twentieth century. Now I do know – having spent the last few years researching and writing about that fascinating anomaly, as well as partaking in a good few of those local and particularly German celebrations. Right now we are coming up on Oktoberfest, as celebrated here in Texas. The original and still-ongoing Munich Oktoberfest began in the first decade of the 19th century, as celebration of the marriage of King Ludwig (then Crown Prince) of Bavaria to suitably Germanic princess, to which the general public was invited to attend. Once in the mood to celebrate, everyone was keen on keeping it on, and so it metamorphosed into agricultural fair – since this would be about the time that the yearly harvest was completed – a horse race, a parade … and all sorts of other things, to include beer, music, and partying.

So, it’s an honorable tradition, now having been celebrated for two centuries, almost without interruption, and those parts of Texas settled by Germans have taken to celebrating also, with suds, wurst, gusto and enthusiasm. No, really – you may see more funny hats at these bashes than you would have ever thought possible. In the main, they are local festivals, where outside enthusiasts are warmly welcomed; just as everyone is Irish for St. Patrick’s Day everyone is German for Oktoberfest – or in the case of New Braunfels, Wurstfest.

The most conveniently located Oktoberfest is in San Antonio, on the verge of Southtown, at the sprawling venue and gardens owned by the the Beethoven Maennerchor. One of the other big enthusiasms brought to Germany by German settlers was an appreciation for music, specifically choir-singing. The Beethoven Maennerchor Oktoberfest organization has a lovely outdoor terrace, where the revelry will continue for two nights; Friday and Saturday, October 5th and 6th – and Friday is coincidental with First Friday in Southtown.

Fredericksburg Oktoberfest, a short hour’s drive north in the Hill Country also has theirs, beginning on Friday, October 5th, but it continues through Sunday, on Marketplatz, in the heart of downtown Fredericksburg. This year, organizers plan for a mass performance of the chicken dance on Main Street, among other entertainments and diversions.

And finally – ever the non-conformists, New Braunfels’ big autumn German bash celebrates for sausage and beer rather than beer and then sausage … Wurstfest New Braunfels takes place later than everyone elses’, starting on the Friday before the first Monday in November; this year it all kicks off on November 2nd, at the permanent venue in Landa Park. So, get out the lederhosen or the dirndl, put on those cowboy boots, and get ready to party this month — German-style, in the heart of Texas.

The Spurs Dynamic System

The Spur’s Dynamic System

by Randy Watson

Who would have thought the San Antonio Spurs had it in them? Even with three future Hall of Famers on the roster, no one thought they would be this good. How many people wrote them off? They are pretty much the same team as last year, right? And the year before? What did they do then? Well, that does not matter exactly because they did not win a championship and they did not shine at all, certainly for anyone outside of San Antonio.

Well, how things have changed. Duncan is playing like he is still a college student at Wake Forest. Where did those energetic legs come from? Is it because Gregg Popovich (Pop), the Spur’s coach, knows how to manage an NBA team? Or is it because Duncan decided to work extra hard in the extended off season? It is probably a bit of both.

Take a Breather, Think about the Future

Let’s look at Peyton Manning. Yes, you read that correctly. The future Hall of Fame QB, in the NFL, who is coming off a surgery and who has never seen the bench in the NFL because he refused to come out and give the second string QB an opportunity. Manning should have had Pop as a coach but would Manning have listened?

There was game after game when the Colts were blowing out the opposition and 5 minutes to go, Manning is still in the game slinging passes all around to his favorite receivers or handing the ball off. It never made that much sense to me and Manning possibly missed last season because of it and he may never be the QB he used to be.

The Spurs are another story. Manu Ginobili and Tony Parker have received the rest that they seemed to have needed and both are just clobbering their opponents. Duncan’s stellar play has been mentioned. But the big three have some serious help and this is known to the league because the league is getting smashed right now by the onslaught of the Spurs.

The Spurs have added Tiago Splitter, Gary Neal, and Kawhi Leonard which has proved to be respectable additions. The Spurs are deeper than ever before and this has the league petrified. Only one team stands in their way and that is the Thunder.

The Heat were the favorites to come out of the east but that idea has been dashed because of their golden center, Steve Bosch, went down with some sort of lower leg injury after he fell awkwardly on it. This type of injury to a key player would devastate most teams as it has the Heat but not the Pop led Spurs who have quietly built a team that is deep and formidable.

This is not the first time the Spurs have done this and Sean Elliot for sure knows all about that.

A Winning Business, a.k.a. NBA Team, Model

On top of the big three being fully rested and ready to whip some teams, the Spurs have another outstanding player who has been being developed by their winning and spectacular talent developing system. He goes by the likes of Danny Green. Green averaged about 9 points this season along with 4 rebounds. He plays the 2-guard position, stands around 6’6″ and is an athletic 210 pounds. His play in the post season has been stable and his production has been consistent. He is just another reason why Spurs’ fans in the Alamo City are smiling.

The state of Texas is thriving. The economy is poor but Texas is holding its own. If it is not Dallas winning an NBA championship, why not the Spurs? Well, the Oklahoma City Thunder may have some issues with that.

2007 Revisited

Some people say the Spurs should not have won a championship in 2007 because what Robert Horry did, smashing Sun’s outstanding point guard Steve Nash into the scorer’s table actually hurt the Suns because Amare Stoudemire was eventually suspended for Game 7 of the Western Conference Finals which gave the Spurs a serious advantage. They won Game 7 and the Cleveland Cavaliers did not stand a chance against the Spurs or the Suns if the Suns happened to make it. So in essence, should the Spurs win it this year? Do they deserve a championship or are they up one already because of the unsportsmanlike play from Horry?

The Imposing Teams from the West

Well, you could argue Shaquille O’Neal has 2 rings he does not deserve, along with the Lakers, and Kobe but oh well, back to 2012. It is a case of deja vu because two outstanding teams in the West will meet up again and the East has nothing to offer. Well, the Celtics could be a challenge to someone.

Greek Easter Meal

Greek Easter

by Celia Hayes

My daughter and I lived in Greece for nearly three years, in the early 1980s. This meant that we were there for three Greek Easter celebrations, which were wholly unlike an American Easter, although there was a festive meal involved, and colored eggs.

In Greece, the great Easter feast was served on Sunday afternoon. Traditionally it calls for a whole roasted lamb as the main course – and roasted for most of the morning over a grill built outside in the garden. Even in the cities, this was carried out: the cover of one of the English-language magazines featured a line drawing on the cover one year, of a happy little knot of people on the top of a downtown tower block, roasting their lamb over a fire-pit on the roof, and dancing a traditional Greek line dance. One of the Easters we spent there it was miserable and rainy; but our neighbors were all out in the garden, huddled under tarps and umbrellas, grimly turning the lamb over the smoking fire. On another Easter we went to a joint ecumenical Protestant sunrise service, organized by the base chapel, a Scandinavian seaman’s mission and the Church of England congregation. The service itself took place on the Areopagus Hill, where Saint Paul had preached to the Athenians; and the backdrop was of the Acropolis, temple-crowned in light and glory as the sun came up.

As often as not, my daughter and I have had lamb for Easter dinner ever since, although we’ve never, ever been able to afford a whole lamb, or even a leg of one. Usually we settle for chops, served with a cheese pie and a village salad, which is a standard in Greece like breakfast tacos are in San Antonio. A Greek village salad is made of a fresh tomato or two, sliced or cut into pieces, and an equal amount of cucumber, topped with a few rings of fresh onion and green bell pepper, topped with a small slice of feta cheese (or a couple of tablespoons of feta crumbles) and a drizzle of olive oil, two or three olives, dried thyme and oregano. Cheese pie is a little more complicated to make, but nearly impossible to mess up.

Crumble ½ pound feta cheese to the consistency of coarse cornmeal. Make a béchamel sauce of ¼ c. butter, 3 Tbs. flour, and 1-cup milk, and allow to cool slightly. Mix the sauce with the crumbled cheese and add 3 eggs and ½ tsp dill. Allow half a package of filo dough to thaw thoroughly. (They package it with two individual rolls of filo.) Unroll, and cover with a slightly damp towel. Melt ½ cup butter, and use a little to grease the bottom of a small, square baking dish. Layer sheets of filo in the dish; stagger the layers, draping the half of each sheet over the side of the dish. Brush melted butter after every two layers, in the dish. When all the sheets are used, pour the cheese/béchamel sauce into the center, and begin laying the layers over the cheese mixture, buttering every two layers. Sprinkle a little water on the top of the final layer of filo, and bake in a 350 deg. oven for 45 minutes. Food of the gods – and suitable for any other time than Easter. But I can hardly wait until we have our own fresh-from-the-garden tomatoes and cucumbers for salad, although I’ll probably have to g on buying feta cheese. Unless I can get a good local source for goat milk…

Starting Fresh New Year Quotes

Starting Fresh New Year Quotes

by Randy Watson

Here are some of my favorite quotes to start the new year. If you have any favorites, please use the comment form below:

Beginning today, treat everyone you meet as if they were going to be dead by midnight. Extend them all the care, kindness and understanding you can muster. Your life will never be the same again. Og Mandino

The object of a New Year is not that we should have a new year.  It is that we should have a new soul and a new nose; new feet, a new backbone, new ears, and new eyes.  Unless a particular man made New Year resolutions, he would make no resolutions.  Unless a man starts afresh about things, he will certainly do nothing effective.  ~G.K.Chesterton

We spend January 1 walking through our lives, room by room, drawing up a list of work to be done, cracks to be patched.  Maybe this year, to balance the list, we ought to walk through the rooms of our lives… not looking for flaws, but for potential.  ~Ellen Goodman

Drop the last year into the silent limbo of the past.  Let it go, for it was imperfect, and thank God that it can go.  ~Brooks Atkinson

Holiday Evening With Tapas

Christmas Eve With Tapas

by Celia Hayes

Our family was long in the habit of having pizza on Christmas Eve; it’s easy to organize for a crazy, mixed-up and chaotic evening, with about three generations present. Either take-out or deliverer – even a selection of frozen or ready-made grocery store pizza would do. There’s a variety to suit every taste, everyone can have as much or as little as they like, eat it off paper plates, and clean-up is a snap.

This year, we varied the program, mostly because my mother sent us a massive gift basket from La Tienda, which specializes in the classic foods of Spain, where my daughter and I lived for six years. We fell upon it with cries of happy delight, reminded of certain foods that we loved. There was a box of turron: a slab of almond nougat that was ubiquitous in Spain at this time of year, a box of marzipan, even some dried figs dipped in dark chocolate; dried fruit in dark chocolate was a specialty in Aragon.

There were three kinds of Spanish chorizo – spicy cured salami, not raw sausage – a bag of Spanish-style potato chips (not any different from the usual that we could see), and four little pottery serving dishes called cazuelas. I had the idea to serve a tapas dinner on Christmas Eve, with some of our favorite tapas that we remembered, with a loaf of fresh-baked European-style bread and some roasted garlic on the side. Which is what we did – I loaded up a tray with all kinds of goodies served up in cazuelas; little chunks of chorizo, and a dish of tuna-stuffed red peppers in tomato sauce from the gift basket, some fresh cantaloupe melon – and a fresh-made tortilla. Which is actually a frittata made with potatoes and garlic. I would have liked to make ensalata del pulpo, but ran out of time.

The tortilla is simple enough: one large potato, cooked, peeled and cut into chunks, 4-6 eggs beaten together, one clove garlic, finely chopped. Heat about 1 tablespoon each olive oil and butter in an 8 inch omelet or frying pan. When the pan is sizzling hot, pour in enough of the egg to cover the bottom of the pan, and cook just long enough to solidify. Then quickly scatter the potato chunks and the garlic on top, and add the rest of the beaten egg. Turn down the heat so the bottom layer will not toughen but the remainder is cooked until the top is just beginning to set around the edges. Put a plate on top of the pan, and holding them together, quickly flip the pan and plate, so that the omelet/frittata is on the plate, bottom-side up. Add a little more oil and butter to the pan, and slide the omelet/frittata back into the hot pan, so that the other side may cook. When done, cut into bite-sized wedges to serve.

Ensalata del pulpo, or octopus salad is just about as simple. This is bar food, not haute cuisine. The recipe is from Cooking in Spain

Dice cooked meat from 2 medium octopi (or 2-3 cups cooked frozen octopus rings) and combine with 2 small green peppers, 1 small onion, 1 small tomato all chopped finely, 1 tablespoon chopped parsley and two cloves minced garlic, ¼ cup olive oil and the juice of half a lemon, with salt to taste.

Bon appetite – and happy new year!


Leftover Turkey

Lead On, Oh Turkey Eternal

by Celia Hayes

So, Thanksgiving – what about it all just inspires a hostess or hostesses to just pile on the mass quantities of food? Is it the inspiration of the turkey, which just makes everyone suddenly prone to super-size quantities of everything else? Vats of stuffing, the biggest pot in the kitchen full of mashed potatoes and a small ocean of gravy – it’s all there, and a magnificent sight it is, the buffet table fairly groaning with the weight of it all – but in the whole of my life I have only once not had to deal with the resulting acre and a half of leftovers after hosting or organizing a Thanksgiving dinner. That one time was the year that I was assigned to Yongson Army Infantry Garrison Korea, as part of the staff at AFKN, and the residents of the Air Force woman’s barracks decided to organize a proper Thanksgiving feast.

This involved a monster turkey, a behemoth of 25 pounds, which necessitated me getting up well before 4 AM in order to have the whole thing roasted to a turn in time for the mid-afternoon feast … which also included ham and the usual side dishes. This feast was descended upon by just about all of the Air Force enlisted personnel attached to Yongson, with the pleasing result that all that remained by 5 PM was a couple of gallon zip-lock Baggies full of sliced turkey and ham in the barracks kitchen refrigerator.

I had designs on that sliced turkey – as I was going to fix some pot-pies the next day (as in the linked article from a previous Thanksgiving) – but that evening, many of the barracks residents went to celebrate with spirituous libations poured generously in the finest drinking establishments in Itaewan. Returning with the munchies, they ate every scrap of leftovers. My plans for feeding the multitude the next day were balked. I did, however, have a small baggie of leftover turkey in my own room refrigerator … and I made turkey and mushroom crepes for myself and some friends the next day, using this recipe – it’s adapted from Barbara Swain’s Cookery for 1 or 2 – Golden Crepes/Main Dish Crepes

Crepes – Combine in a blender and let sit, refrigerated for several hours: 1 egg, ½ cup half-and-half, or 2 Tbsp cream and sufficient milk to make ½ cup, 1/8 teasp salt and 1/3 cup flour, fork-stirred before measuring. The resulting batter will be about the consistency of heavy cream.
To cook, heat up an 8-inch skillet with sloped sides, an omelet pan or crepe pan over medium heat, oil lightly with cooking oil or melted butter. Pour approximately one-quarter of the batter into the hot pan, tilting the pan to spread the batter thinly. Crepe is cooked when top appears dry and edges are lightly browned. Turn carefully with fingers, or with edge of a rubber spatula. Crepe should still be pliable. Set aside to keep warm, and cook remaining 4 crepes.

Filling: Prepare a cream sauce of 2 Tbsps. each butter and flour, combined with ½ cup chicken stock, and add 2 Tbsp. whipping cream, 1Tbsp. dry sherry or white wine, , and a dash of salt and pepper to taste.

In another bowl, combine ½ to ¾ cup chopped cooked turkey, and ¼ cup chopped sautéed mushrooms, celery and green onion, with just enough of the cream sauce to hold together. Divide among the crepes, roll up and place in a shallow baking pan or au gratin dish. Thin the remaining cream sauce with another ¼ cup of cream or milk, and pour over the crepes. Top with 2 Tbsps. Shredded Swiss or Parmesan cheese, bake at 350° for fifteen or twenty minutes. At the end of that period, broil until tops are lightly browned.