Roasted Tomato Sauce; * 8 oz Crab Meat; **

1/2 c Green Onions w/tops; Sliced

1 tb Butter Or Margarine

1/2 c Dairy Sour Cream

1/2 c Monterey Jack Cheese; Shred

14 oz Artichoke Hearts; ***

10 Flour Tortillas; ****

4 tb Butter Or Margarine

* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. ~————————————————————————- Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly. Cook 3 or 4 flautas

in margarine, turning frequently, until golden brown, about 5 minutes. Keep warm in 300 degree F. oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce.

4 ea Pork tenderloins (8 oz each)

1/4 c Soy sauce, low sodium

1/4 c Bourbon

1 ea Garlic clove, minced

1 1/2 T Gingerroot, fresh, minced

1 T Sugar

1 x Vegetable cooking spray (pam

Calories per serving: 176 Fat grams per serving: 4.3 Approx. Cook Time: 20 Trim fat from tenderloins; place in a shallow dish. Combine soy sauce and next 4 ingredients; pour over tenderloins, turning to coat all sides. Cover and chill 2-3 hours, turning occasionally. Remove tenderloins from marinade, reserve marinade. Place tenderloins on a rack coated with cooking spray. Place rack in broiler pan; add water to pan. Broil 6 inches from heat source for 15-18 minutes, turning often, and basting with reserved marinade. Meat is done when meat thermometer inserted in thickest portion of tenderloin registers 160 degrees.

8 Bread slices

1 lb Sausage

2 c Grated cheese

6 Eggs, lightly beaten

1/2 c Milk

1 1/4 ts Dry mustard

1 cn Cream of mushroom soup

1 1/2 c Milk

Trim crusts from bread. Place in a 13×9 inch Pyrex dish. Cook sausage until red is gone. Drain on paper towel. Put sausage on top of bread. Place cheese on top of sausage. Mix eggs, 1/2 cup milk and dry mustard and pour over cheese. Cover and refrigerate for 24 hours. Mix soup with 1 1/2 cups milk and pour over casserole. Bake at 300 for 1 1/2 hours. May be frozen. Taken from Texas Celebrity Cookbook given to me by Yellow.Rose in the December cookbook swap. Food & Wine RT [*] Category 2, Topic 17 Message 104 Tue Jan 05, 1993 SPARKIE at 10:31 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

2 tb Vegetable oil

1 Med. onion, finely chopped

-(1/2 cup) 5 Med. potatoes, scrubbed and

-shredded 3 Lg. eggs

1 1/2 c Heavy cream or one 12 0z.

-can evapotated milk 1/2 ts Soy sauce

1/2 ts Dry mustard

Fresh ground pepper to taste 1 c Shredded sharp cheddar

-cheese 3 tb Chopped fresh parsley

Paprika 2 tb Grated parmesam cheese

Heat oil in a cast-iron skillet. Add onion and cook until translucent. Add potatoes, cover skillet with a lid and cook 5 to 7 minutes over low heat, stirring 2 or 3 times until potatoes are translucent and slightly browned. Meanwhile whisk eggs, cream, soy sauce, mustard and pepper in a bowl or blender until smooth. Heat oven to 350^. Remove skillet from heat. Using a spatula or wooded spoon, press potatoes over bottom and up sides like pie crust. Pour egg mixture into crust. Sprinkle evenly with cheddau cheese, chopped parsley, paprika, then parmesan cheese. Bake 40 to 45 minutes until fillin is set, crust is browned and cheese is bubbly. Cut in wedges to serve. 6/23/93