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Catholic Recipe: Corn Meal Rolls

    INGREDIENTS

    Sauce:
  • 3 cans (8 ounces each) tomato sauce
  • 1 1/2 teaspoons chili powder  Tortillas:
  • 1 cup milk
  • 3/4 cup cornstarch
  • 1/3 cup corn meal
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 tablespoons butter, melted  Filling:
  • 1 cup shredded Cheddar cheese
  • 1 cup chopped onion
  • 1 cup shredded brick cheese
  • Details

  • Yield: 12 tortillas
  • Prep Time: 45 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Latin America

Also Called: Tortillas

DIRECTIONS

Sauce: Simmer tomato sauce and chili powder in a saucepan, stirring occasionally; allow to cook while making tortillas.

Tortillas: Mix milk, cornstarch to smooth paste. Add milk-cornstarch mixture, cornmeal, salt to beaten eggs. Stir in melted butter. Pour 3 tablespoons mixture for each tortilla into buttered, heated 6-inch skillet. Brown on one side; turn; brown on other side; keep warm in oven until all are made.

Filling: Combine shredded cheeses and onion together.

Dip tortillas, one at a time, into sauce; soak thoroughly. Pour 3-4 tablespoons cheese-onion mixture on each tortilla. Fold as for omelet. Place folded side down in a shallow casserole. Cover with remaining sauce. Bake 10 minutes at 350°.

Yield, 12 tortillas

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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