Tailgate Sandwich

Instructions

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   finish stuffing rolls and put tops back on. Serve.

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   3 onions, sliced thin

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   DUTCH BURRITO 4 tbs margarine

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   1 lb thin sliced roast beef

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   2 jars cheese whiz

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   8 flour tortillas

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   8 steak rolls, almost split

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   48 slices shaved ham

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   8oz shredded Swiss cheese

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    Sauté onions in margarine in large skillet. When

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    4 cups lettuce, chopped fine

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    onions are clear, add roast beef and cook until steak

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    2 tomatoes, diced

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    steams. Place slices of beef rolls followed by

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    1 green pepper, diced

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    onions. Heat cheese whiz and pour at least 3 tbs

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    3 green onions, chopped

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    cheese on each sandwich.

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    1 cup salad dressing

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    1 1/2 tsp mustard

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    3 tsp sugar

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    For each burrito, arrange 6 slices ham on each 2 green peppers, sliced thin

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    tortilla. Sprinkle with Swiss cheese. Roll and secure 2 tbs olive oil

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    with toothpicks. Bake in cardboard oven at 350 for 2 tbs red wine vinegar6 thin slices mozzarella

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    10 minutes or until cheese is melted. Combine cheese

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    lettuce, tomato, green pepper, and green onions in 1/2 lb leaf lettuce

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    large pot. Toss until blended. Combine salad 8 slices tomato

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    dressing, mustard, sugar, celery seed, and milk in 2 onions, sliced

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    small pot. Blend until well mixed. Remove burritos pepper

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    from oven, open tortillas 1/2way and spoon salad 8 slices smoked ham

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    mixture evenly along center of each. Spoon

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    dressing mixture on top. Roll up and serve. Brush insides of bread with olive oil then vinegar.

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    On the bottom half, lay the mozzarella in a layer.

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    Repeat with leaf lettuce, then tomato, then onions,

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    then ham. Season with pepper. Place top half of

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    bread on sandwich. Wrap in aluminum foil and grill

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    for 5 minutes to a )side. Unwrap, cut into slices, and

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    serve.

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    Soups

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    FALL CAMPORALL BEAN SOUP to thick paste. Spread paste onto greased cookie

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    sheet. Spread vegetable mixture onto another

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    1 pkg dry navy beans cookie sheet. Turn oven to warm and place cookie

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    1 tbs olive oil sheets onto top rack. Open oven door slightly.

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    3/4 cups diced onions Stock leather is done when firm but flexible.

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    1/4 cups diced carrot Vegetables are done when completely dry. Store in

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    1/4 cups diced celery separate zip lock bags. Store in cool place until

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    5 cups canned chicken broth ready to use. To reconstitute, cut leather into

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    1/2 tsp thyme chunks, put it and vegetables into Dutch oven, cover

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    salt and pepper to taste with water and simmer, stirring occasionally.

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    3 tbs lemon juice