6 tb Margarine

1/2 lb Mushrooms; sliced

1 c Celery; diced

1/2 c Yellow onions; diced

1/2 c All-purpose flour

1 1/2 c Chicken broth

1 ts Worcestershire sauce

1 ts Lemon juice

16 oz Salmon, canned

1 c Sour cream

1 tb Pimientos; chopped

1 tb Fresh parsley; chopped

12 Crepes; *see note

1 c Swiss cheese; shredded

Lemon wedges; for garnish Recipe by: Jo Anne Merrill Preparation Time: 0:30 * You can buy crepes already prepared or make your own from the "Basic Crepe Recipe" in this [conference]. 1. Melt margarine in skillet; add fresh sliced mushrooms and saute about

2 minutes. Add the onion and celery and continue to saute for 3-4 minutes

longer. Blend in the flour and cook, stirring constantly, for 1-2 more minutes. 2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over

low heat, stirring constantly, until mixture thickens. 3. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1

minute. 4. Place 1/4 cup filling on each of the crepes. Roll crepes and place

seam side down in greased baking pan in single layerd cheese is melted. 5. Place under broiler for 2 minutes to brown cheese. Serve immediately

with lemon wedges.