Salad oil

Cream C he e se Filling (below)

2/3 c. whipping cre a m

2 c. shre d d ed Jack cheese

2 lg. onions

2 tbsp. butter

2 c. diced cooked ch i cken or t u rkey

1/2 c. sweet red peppers or pimento

2 sm. (3 oz.) pkg. cream cheese



Fry tortil l as.   Drain on paper t owels.   Co o k onions in butter un t il limp. Combine o nions, chicken, pimento and cream cheese.   Mix li g h t l y, salt to taste.   Spoon 1/3 cup filling into tortillas, roll and place seam side down in 9

x 13 inch baking dish side by side.   Moisten tops of tortillas with whipping

cream.   Sprinkle with cheese.   B a ke uncovered in 375 degree o v en 20 minutes to heat through.   May serve w i th lime wed g es to squeeze o n each serving.   Very mild flavor.   Management



----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN FRIED STEAK




2 lb. beef round steak

1 egg, beaten

1 tbsp. milk

1 c. crushed saltine crackers Salt & pepper to taste Cooking oil for frying



Pound the steak with knife, cut into s e rving pieces.   Blend egg and milk.   Mix

on separate plate, c r acker cr um bs, s a lt and pepper.   Dip meat into egg

mixture then crac k e rs.   Brown meat on b o th sides in hot oil, then turn heat down to simmer, cover skillet a nd cook until tender 40-45 minutes.   Gravy

for meat:   Remove meat when done from pan, add a little water/flour mixture to drippings.   Bring to a boil.   Then simmer until desired consistency.

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