Enchilada Style Burritos (Jeanie)

6 prepared bean/cheese burritos (home made or store bought)
2 T butter or margarine
8 oz shredded cheese
3 T flour
2 1/4 oz sliced ripe olives, drained
1 3/4 c water
1/3 c chopped green onions
8 oz tomato sauce
1 1/2 t chili pwdr
1 t beef bouillion
3/4 t grnd cumin
1/2 t salt

Melt butter in saucepan. Stir in flour until smooth; gradually stir in water. Bring to
a boil; cook and stir for 2 min or until thickened. Add the tom sauce, chili pwder, bouill,
cumin and salt. Simmer, uncovered, for 5 min or until thickened. Allow to cool and then
pour into freezer bag. Bag burritos, cheese, olives in separate bag and place both bags in one large container/bag. Label and freeze.

Cooking directions: Thaw sauce. Place burritos in greased baking dish and cover with
all of the sauce. Sprinkle with cheese/olives/onion mixture and bake, uncovered
350 for 35-40 minutes or until heated through.

OVEN FRENCH TOAST STICKS (Jeanie)

8 pieces Texas toast
1/4 t cinnamon
1/4 c margarine, melted
2/3 c orange juice, drinking strength
4 eggs
1/3 sugar

Using pizza cutter, cut each slice of bread into thirds, lengthwise. In a bowl, mix marg, eggs,
sugar, cinn, and oj. Dip bread into mixture and place on greased cookie sheet. Pour any
remaining mixture over the toast and bake 25 min at 350. Turn once halfway. Let cool
and fast freeze on cookie sheet. Bag.
(24 sticks)

COOKING DAY: Bake, frozen, 350 7-10 min till heated through.