MUMC Tasting Tea Pinwheel Tortillas Nancy Curry 8 oz. sour cream 8 oz. cream cheese 4 oz. can chopped green chilies, drained 1 cup chopped black olives 1 cup grated cheddar cheese ½ cup chopped green onion Garlic powder to taste 5 10-inch flour tortillas Salsa to dip Mix all ingredients together. Divide filling over tortillas. Roll up and cover tightly with plastic wrap. Refrigerate for several hours. Cut into ½-inch slices (electric knife works best) Discard ends. Lay pinwheels on a glass plate. Put a small bowl for salsa in the center. Makes 50 pinwheels. Crunchy Cauliflower Salad Vickie Richardson-Ferrell 1 medium head cauliflower 1 cup sliced radishes ½ cup sliced green onions 1 oz. can sliced water chestnuts ¾ cup sour cream ¾ cup mayonnaise 2 Tbsp. caraway seeds 1 pkg, Hidden Valley Buttermilk Dressing mix Wash cauliflower and break into florets. Combine cauliflower and next three ingredients. Toss. Stir together remaining ingredients and pour over cauliflower. Stir well. Cover and chill before serving.
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