1 : Egg
1 : tb Creole mustard
Juice : Juice of one fresh lemon
2 : ts Chopped garlic
1 : tb Prepared Horseradish
1 : c Vegetable oil
Salt; : Salt; to taste
0: In center of each tortilla, place about 1/4 of the spam, 1 tablespoon bell pepper, 1 tablespoon tomato and 1 tablespoon cheese
1: Roll up tightly
2: Repeat procedure to make 8 enchiladas
3: Place enchiladas seam-side down in greased 13- by 9-inch baking dish
4: In a medium bowl, beat together eggs, cream and green peppers
5: Pour over enchiladas
6: Cover
7: Refrigerate over night
8: Heat oven to 350 degrees
9: Bake enchiladas for 40 to 50 minutes or until eggs mixture is set
10: Sprinkle with remaining cheese
11: Bake 5 minutes longer or until cheese is melted
12: Serve with picante sauce
13: This recipe yields 4 servings
14: Source: "Undocumented, but from somewhere on the WWW" S(Formatted for MC5): "10-08-1999 by Joe Comiskey - jcomiskey@krypto
15: net" Per serving: 735 Calories (kcal); 67g Total Fat; (81% calories from fat); 23g Protein; 12g Carbohydrate; 409mg Cholesterol; 455mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Recipe by: n/a Converted by MM_Buster v2
16: 0n
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