| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
Mexican |
Mexican, Seafood, Sauces |
5 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
* 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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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