What’s Cookin’?

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.