Egg Drop Soup
INGREDIENTS:
6 Hard-cooked eggs; chopped
1/4 lb Velveeta pasteurized process
-cheese spread; cubed
1/3 c Kraft real mayonnaise
1/4 c Chopped green pepper
2 tb Stuffed green olive slices
1 ts Kraft pure prepared mustard
4 6-inch flour tortillas
Oil
1/2 c Shredded lettuce
1/2 c Chopped tomato
6 Hard-cooked eggs; chopped
1/4 lb Velveeta pasteurized process
-cheese spread; cubed
1/3 c Kraft real mayonnaise
1/4 c Chopped green pepper
2 tb Stuffed green olive slices
1 ts Kraft pure prepared mustard
4 6-inch flour tortillas
Oil
1/2 c Shredded lettuce
1/2 c Chopped tomato
Combine eggs, Velveeta cheese spread, mayonnaise, peppers, olives and mustard; mix lightly. Spoon into 1-quart baking dish. Bake at 350 degrees for 20-25 minutes or until thoroughly heated. Fry tortillas in 1/2-inch hot oil until crisp and golden, turning once; drain. Top tortillas with egg mixture, lettuce and tomatoes. 4 servings.