Cookin' With Leo

By Leocthasme

Meat 'n Cheese Wraps

Jes' thought I ought to do something simple this time. After all I been doin' all sort of fancy stuff here for all you lovers of the good life an' other assorted rednecks. An' frankly I need to slow down a bit to let ya'll catch up to the enlightenment embodied in each of these enhanced annotations, whatever. After all, if you look back in Pencilstubs for several years you will find a continuous collection of culinary creations. All of course attributed to my superior knowledge of such ingenuity, whichever. An' not only that, my Dear Sweet Italian Fairy Godmother seems to have forsaken me of late (was it because of the garlic and medals?) and hasn't given me a clue to anything numinous. Serves me right I guess, I sort of have been keeping her at bay these past months. I suppose in the next few months I will have to withdraw from worldly links and be in touch with such life forms likely to inflate my limitless intelligence and impart a vast array of new know how to my already immeasurable culinary consciousness, whatever. So, dear readers this column is devoted to simple things albeit good things.

So here is a simple recipe even unskilled rednecks can grasp:

Get 4 10 inch flour Tortillas

1 carton (8 oz) onion and chive cream cheese spread

1 cup shredded raw carrots

1 cup shredded Monterey Jack Cheese

1 pound thin sliced roast beef or ham or some of each.

Leaf lettuce.

The technical assembly instructions:

Lay the Tortillas flat and lather them with the cream cheese, sprinkle on some carrots and Jack Cheese on each Tortilla. Layer that with the beef or ham and the lettuce. Roll up tight and wrap with plastic wrap. Refrigerate overnight or for an hour or two Cut them in half or even into 1 inch pieces. There should be enough for 4 servings.