For the salsa, mix the cucumber,
large skillet, cook the beef, green pepper and onion over
mall wooden picks.
Brown roll-ups slowly in hot oil in
old water; drain.
Cook beef and onions in large skillet
n each slice of steak. Roll up each steak, tucking in
Spread dressing and salsa on each tortilla; sprinkle with cheese.
Top with lettuce and meat; roll up.
For hot roll-ups; prepare as directed, except omit lettuce.
Wrap each tortilla in paper towel.
Microwave on High 1 minute or until thoroughly heated.
In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from the heat.
Flatten each biscuit into a 5-in. circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet.
Bake at 400\u00b0 for 18-20 minutes or until golden brown. In a small bowl, combine ketchup and mustard; serve with roll-ups.
f the cheese covered tortilla. Roll the tortilla up into a
Thaw dough; roll it into 14 x 24-
Cream cheese and horseradish until smooth and creamy.
Spread mixture over each slice of dried beef.
Roll up then refrigerated for a couple hours.
When ready to serve, cut each roll diagonally, making each cut about 1 inch long For variations: mix minced pimento stuffed olives with basic mixture.
Mix minced green onions with basic mixture or crabmeat.
This recipe can be frozen and prepared days in advance.
urface until just smooth then roll out into a 16x12 inch
Pat out biscuit dough on floured surface into 1/2-inch thick rectangle.
Mix beef with eggs and seasonings; spread over dough. Roll as for jelly roll; cut into 1/2-inch slices.
Place slices, cut side down, in greased 9-inch square pan.
Bake in preheated 350\u00b0 oven for 30 minutes or until lightly browned.
Spoon soup over each serving.
aute pan on medium-high for 2-3 minutes.
Spray
Spread 1 T dressing on each tortilla, covering entire surface.
Top each with lettuce leaf and half of beef, cheese and onion.
Roll up each tortilla tightly.
To serve, cut roll-ups into 1-inch slices.
Insert cocktail toothpick into each to secure.
Serve with pickle wedges.
Note: I find it easier to chill the tortilla before slicing.
istribute even amounts onto your roll up meat.
season well
radually, stirring constantly. Cool.
Roll biscuit dough into 1/4
Pasta Sauce:
Brown beef and pork in a frying
Roll dough into a 12 x 9-inch rectangle. Cut into eight 3 x 4 1/2-inch rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of sauerkraut mixture and a slice of cheese. Roll up. Place with seam side down on a greased baking sheet. Bake at 425\u00b0 for 12 to 14 minutes or until golden. Yield: 8 roll-ups.
resh minced garlic and cook for 1 minute, or until fragrant
Bring first 3 ingredients to a boil.
Add noodles and cook 10-12 minutes.
Rinse under cold water and lay out flat.
Cut noodles in half.
Brown ground beef with onion; drain fat.
Add next seven ingredients mixing thoroughly.
Spread 1/4 c. beef mixture evenly on noodles.
Roll up and place seam side down in 9x13 dish.
Pour sauce over roll ups.
Sprinkle with Parmesan, and cover with foil.
Bake at 350\u00b0 for 1 hour.