Martha Len Nelson: Tortilla roll-ups an easy treat to make for casual occasions

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There’s plenty to do in “Little D” this weekend other than going to the lake.

Mike Steinel (a.k.a. Tex Zimmerman) will celebrate 50 years of Bob Dylan’s greatest hits at Dan’s Silverleaf from 6 to 9 p.m. Memorial Day to benefit the nonprofit group Instruments of Change, which includes Mike and his wife, Beverly Hoch, who go to Haiti every year to share music with victims of earthquakes and poverty.

Steinel, a professor at the University of North Texas, taught himself to play the keyboard, guitar and harmonica after being given some of Dylan’s sheet music for the charity. I never enjoyed Dylan until I heard Mike and his friends, but this is something I try never to miss!Joining him will be several outstanding musicians: Rosana and Gary Eckert, Jennifer Barnes, Little Jack Melody, Paul Slavens and others.

Then next weekend, the Denton Community Theatre — in conjunction with Mental Health Month — is hosting a playwriting competition festival focusing on imagination and the human condition. Five one-act plays judged by local professionals were chosen from 48 playwrights from across the nation. Beginning Thursday, May 31, with an opening reception on the Courthouse on the Square lawn, staged readings followed by panel discussions will be held at the PointBank Black Box Performing Arts Center on East Hickory Street.

Workshop and discussion leaders include Michael Serrechia, who starred in the original Broadway production of Chorus Line, and our own Donna Trammell.

For more information, go to www.dentoncommunitytheatre.com or call 940-382-7014.

The recipe for today is one I made recently, combining two recipes from a Junior League cookbook.

 

Tortilla roll-ups

•  8-ounce carton sour cream

•  8-ounce package cream cheese, softened

•  4-ounce can chopped green chilies

•  4-ounce can sliced ripe olives, drained

•  1 cup grated cheddar cheese

•  4 green onions, chopped

•  1 can black beans, drained

•  1/23-ounce jar bacon bits

•  hot sauce to taste

•  10 or 11 small flour tortillas, or five large spinach or sun-dried tomato tortillas for color

Directions:

Stir sour cream and cream cheese together until blended. Fold in the next six ingredients, adding hot sauce to taste. Spread over surface of tortilla evenly. Roll each into a log and wrap in plastic wrap, twisting at ends.

Place, seam side down, in a container; chill several hours or overnight to meld flavors.

To serve, cut in pinwheels to desired width. Keeps well for several days.

MARTHA LEN NELSON can be contacted by calling 940-382-9597 or by e-mailing mlnelson29@verizon.net .

 


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