| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Sandwich | 4 | Servings |
INGREDIENTS
| 1/2 | c | Green pepper strips |
| 1 | md | Onion; sliced |
| 2 | tb | Parkay margarine |
| 1 | tb | Dijon mustard |
| 1 | lb | Thin roast pork slices |
| 4 | Poppy seed buns; split | |
| 1/4 | lb | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced |
INSTRUCTIONS
Saute vegetables in margarine. Stir in mustard. Add meat; mix lightly. Fill rolls with meat mixture and Velveeta Mexican cheese spread; wrap in foil. Bake at 300 degrees 10 to 15 minutes or until thoroughly heated. 4 sandwiches. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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