4 – 9-inch flour tortillas
8 ounces cream cheese, softened
1 bunch of lettuce
8 ounces mozzarella cheese, thinly sliced
1/2 to 1 pound deli-sliced turkey, beef or ham
1 red or green bell pepper, finely chopped
Spread two ounces of cream cheese over entire surface of each tortilla. Layer the lettuce, mozzarella, meat and pepper over the lettuce. Roll very tight into a cigar shape. Cut rolls into 1-inch pieces. Discard the end pieces. Makes about 3 dozen.
Ardy Beaman, Hibbing
Chocolate Amaretto Cheesecake
2 cups chocolate cookie crumbs
5 tablespoons butter, melted
3 – 8 ounce packages cream cheese, softened
3/4 cup sugar
4 large eggs
1/2 teaspoon vanilla extract
3 ounces semi-sweet chocolate, melted
1/2 cup amaretto liqueur
Mix the crust ingredients together and press into the bottom and slightly up the sides of a 9-inch or 10-inch ungreased springform pan. For the filling, beat the cream cheese and sugar together really well. Add the eggs and beat just until completely blended. Add the vanilla extract. Pour half of the mixture into the prepared pan. Combine the melted chocolate and the amaretto liqueur with the remaining batter. Drop by the spoonful onto the first layer and swirl slightly. Bake at 350 degrees for 50-60 minutes. Remove from the oven and immediately run a sharp knife around the edges of the pan. Cool on a wire rack. When completely cooled, remove the sides of the pan. Spread chocolate glaze over the top and down the sides of the cheesecake and refrigerate for 8 hours.
1 – 12 ounce package semi-sweet chocolate chips
1/2 cup whipping cream
Melt chocolate and whipping cream in a 2-quart bowl in the microwave, just until chocolate starts to melt. Whisk until chocolate melts. Spread glaze over top of the cheesecake.
Margaret Smith, Superior