---------- Recipe via Meal-Master (tm) v8.02
  Categories: Russian, Meats, Vegetables, Ethnic
       Yield: 6 servings
       1 tb Oil
       1    Onion; chopped
       2    Cloves garlic; chopped
      12 oz Ground beef
       3 ts Tomato paste
      12 oz Mushrooms; minced fine
       6 oz Dry red wine
     1/2 c  Cooked rice
       2 oz Green onion; chopped
       1 tb Dill; fresh
     1/2 c  Cottage cheese
       1 tb Arrowroot dissolved in water
            Lemon juice
       1 tb Oil
       4 oz Flour; sifted
      10 oz Non-fat milk
       1    Egg
       1    Egg yolk
         ds Salt & pepper
   1 1/4 c  Plain yogurt; strained
       1 tb Dill
       2 oz Sweet white wine
   In a wok or large skillet saute in 1 tb oil, onion and
   garlic til onion is clear. Remove and set aside.
   Brown ground beef and add 3 tsp tomato paste. When
   browned, return onion and garlic to wok, add
   mushrooms, red wine, cooked rice, green onion and
   dill. Add arrowroot dissolved in water to thicken.
   Squeeze in some lemon juice and sprinkle with cayenne.
   Place in warm oven until needed and just before using,
   add cottage cheese.
   Blend all ingredients except oil and let stand 30
   minutes before using. Pour oil into crepe pan, swoosh
   around and pour remainder into batter. Make 1 large
   pancake covering one side with branches of fresh dill
   or sprinkle with dried dill. Turn and cook and remove.
   Make other large pancakes until batter is gone.
   SAUCE: Combine ingredients and serve over combined
   TO SERVE: Place crepe on platter and layer meat and
   mushroom mixture over pancake. Place another pancake
   on top, then meat, then pancake, etc. until finished.
   Top with dilled pancake and serve with sauce on the
   Source: Graham Kerr, 8/93 Typed by .\\ichele