Recipes: Black Bean Vegetarian Chili, Prune Chiffon Pie, Finlayson's Gazpacho and more

Makes 6 crêpes.

Note: The headline read, "At long last!" The recipe did represent something of a Restaurant Requests column breakthrough. "Time and again, Taste readers have requested recipes for the main-course crêpes at the Magic Pan restaurants," read the 1980 story. "But the only recipe available, the chain's management said, was for the strawberry dessert crêpes. Now, as part of a promotion, the recipe for the shrimp and spinach crêpe has been released."

• 1 (10-oz.) pkg. frozen spinach, chopped

• 3 tbsp. butter

• 1/3 c. flour

• 1 1/2 c. milk

• 1/2 c. dry sherry

• 1 tbsp. tomato paste

• 2 tsp. snipped chives

• 1 tsp. seasoned salt

• 1/4 tsp. freshly grated nutmeg

• 1/8 tsp. freshly ground black pepper

• 6 baked crêpes (see recipe)

• 1/2 c. sliced and toasted almonds

Directions

Cook spinach as package directs; drain and squeeze out excess liquid. Set aside. In a 2-quart saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, seasoned salt, nutmeg and pepper. Cook and stir about 5 minutes, or until smooth and thickened. Remove 2/3 cup of mixture and reserve. Stir spinach and shrimp into larger portion of sauce. Reduce heat and cook until heated through, stirring often.

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place a crêpe on the prepared baking sheet and spoon 1/2 cup hot spinach mixture across center of each crêpe. Fold sides over to enclose filling. Repeat with remaining crêpes. Bake until edges of crêpes begin to curl, about 10 minutes. Meanwhile, heat reserved sauce, mixing in a small amount of milk to thin, if needed. With a large spatula, transfer crêpes to individual heated serving plates; pour sauce over center of each. Sprinkle with almonds and garnish with parsley sprigs.

Note: This batter must be prepared in advance. "A batch of crêpes in the freezer is like money in the bank because the thin pancakes are the basis of so many economical yet elegant dishes," reads a 1979 Taste story that republished this "simple, egg-rich" recipe.

• 1 c. flour

• Pinch of salt

• 3 eggs

• 1 1/2 c. milk

Directions

In a medium bowl, whisk flour and salt together. Add eggs and whisk together thoroughly; the mixture will form a thick paste. Gradually add milk and whisk thoroughly until the mixture is smooth. The batter will have the consistency of heavy cream. Cover and refrigerate for 2 hours before using.

When ready to cook, brush a hot 6-inch crêpe pan with butter or oil. Pour in about 1 1/2 to 2 tablespoons batter, depending upon the size of the pan. Tip pan to coat it with a thin layer of batter.

When crêpe is golden brown, about 1 minute, turn it and brown the other side. Continue cooking crêpes, adding butter or oil to pan as needed.

Serves 6.

• 1/2 c. finely chopped celery

• 1/2 c. finely chopped carrots

• 1/4 c. finely chopped onions

• 4 c. chicken broth

• 1/2 c. flour

• 1/2 c. beer or ale

• 1/2 lb. shredded Cheddar cheese

• 1/2 tsp. white pepper, or to taste

• 1/2 tsp. seasoned salt

Directions

Serves 8 to 10.

Note: Adapted from the University of Minnesota Alumni Club in the IDS Tower and published in 1978.

• Butter for pie pan

• 1 1/2 c. egg whites (about 10 eggs)

• 2 c. sugar

• 1 c. chopped walnuts

• 1/2 tsp. baking powder

• 1 tsp. vanilla extract

• Freshly whipped cream for garnish

Directions

In a bowl of an electric mixer fitted with a whisk attachment on medium-high speed, whip egg whites until soft peaks form. Gradually add sugar and beat until egg whites are stiff but not dry. Fold in cracker crumbs, walnuts, baking powder and vanilla extract. Spread mixture into prepared pan (batter will be high but will settle after baking) and bake until top is lightly browned and starting to crack, about 30 to 35 minutes. Remove from oven and transfer pan to a wire rack to cool completely. Garnish with whipped cream and serve.

Serves 8.

Note: Published in 2001, this was the last recipe to appear in the long-running Restaurant Requests column. From Fitger's Brewhouse in Duluth.

• 1/3 c. olive oil

• 1 c. finely chopped onion

• 1 c. chopped green pepper

• 1 c. chopped carrots

• 1 tbsp. minced garlic

• 2 c. sliced mushrooms

• 1 tbsp. ground cumin

• 1 to 2 tbsp. chili powder

• 3/4 tsp. dried oregano

• 1 1/8 tsp. salt

• 3/4 tsp. pepper

• 1 (28-oz.) can whole tomatoes, with juice

• 3/4 tsp. Tabasco sauce

• 1/2 (6-oz.) can tomato paste

• 1/4 c. red wine

• 2 c. water

Directions