2 : c Starter
1 : Egg;beaten
1/2 : c Bacon;fried and crumbled
2 : tb Oil;bacon fat
2 : tb Sugar
Flour;as : Flour;as needed
1/2 : ts Baking soda
1 : lb Bacon; thick-sliced and lean
1 : Onion
1 : lb Baking potatoes
1/2 : lb Cheddar cheese
8 : Eggs
4 : c Diced potatoes
1 : Jar; (2-oz) bacon pieces
1 : Chopped onion
4 : tb Butter/margarine
1 : c Chopped celery
1 : c Chicken broth
1 : Sliced carrot
2 : c Milk
4 : md Potatoes
1 : tb Mayonnaise
1/4 : ts French mustard
2 : Rashers bacon
1 : tb Soured cream
Salt : Salt & pepper
1 : Egg yolk
3 : oz Butter
3 : lb New potatoes
1/2 : c Mayonnaise
1/4 : c Ranch dressing
1/4 : ts Salt
1/4 : ts Pepper
1/8 : ts Garlic powder
8 : sl Bacon, crisp, crumbled
1/2 : c Celery, sliced
1/2 : c Red bell pepper, sliced
1/2 : c Green onions, sliced
0: Preheat oven to 375~F
1: In a small saucepan, melt butter
2: Stir in flour
3: Cook and stir 2 minutes
4: Stir in stock and milk
5: Cook, stirring constantly, over medium heat until thickened; remove from heat
6: Stir in onion, chilies, salt and cheese
7: Arrange 1/2 a sliced egg and 1 rounded tablespoon ham on each tortilla
8: Spoon about 2 tablespoon cheese sauce over ham
9: Fold both sides of each tortilla over filling; then fold top and bottom to slightly overlap in center
10: Place filled tortillas, folded-side down, in a shallow baking pan
11: Cover with foil
12: Bake in preheated oven 10 to 12 minutes or until heated through
13: Serve warm
14: Makes 6 servings
15: From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini