Taco Roll-Ups -- Quad-Cities Online Recipe Book
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Appetizers:

Taco Roll-Ups

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Ingredients

2 8-ounce packages cream cheese, softened
1 cup sour cream
2 cups Cheddar cheese, shredded
1/2 cup picante sauce
14 1/2 ounces ripe olives, chopped and drained
2 tablespoons taco seasoning
1 tablespoon dry onion soup mix
8-inch flour tortillas

Instructions

In a small mixing bowl, beat the cream cheese and sour cream until smooth. Stir the Cheddar cheese, picante sauce, olives, taco seasoning and soup mix into the cream cheese mixture. Spread the mixture onto each tortilla, and roll up jelly-roll style. Wrap tortillas in plastic wrap and refrigerate overnight or at least 1 hour. Just before serving, cut into 1-inch pieces, and place on serving platter. Makes about 80 appetizers.

Judy Mitton East Moline



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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