| 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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