Ham Tortillas

12 slices fully cooked ham
1 (16 oz) pkg monterey jack cheese, cut into 1/2 inch strips
2 cans chopped jalapenos
12 (6 inch) tortillas
1/4 c butter
1/2 c flour
1 tsp salt
1 tsp ground mustard
4 c milk
3 c shredded cheddar cheese

Place a ham slice, cheese strip and 2 tsp jalapenos down the center of each tortilla. Roll up and place seam side down in a greased 13 x 9 inch baking dish.
In a saucepan, melt butter. Stir in flour, salt and mustard until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add cheese and cook until melted.
Spoon sauce evenly over tortillas. Bake unciovered at 350 for 45 minutes.

Tortilla Soup

1/2 lb ground beef
2 tsp chopped onion
6 2/3 c chicken broth
1 can crushed tomatoes
1 1/2 tsp ground cumin
1/2 clove garlic, minced
1/2 tsp cayenne pepper
1/2 tsp chili powder
salt and pepper to taste
3 tbsp cornstarch
1 cup cold water
2 cans creamed corn
1 1/2 c shredded cheddar cheese
5 - 6 inch tortillas, cut into 1/2 inch strips

In a large skillet, combine beef and onion. Suate until beef is browned. Drain and set aside.
In a large pot combine broth, tomatoes, cumin, garlic, cayenne pepper, chili powder, salt and pepper. Bring to a boil and reduce heat to medium.
In a small bowl, combine constarch with the water, stirring well until cornstarch is disolved.
Add slowly to soup.
Add reserved meat, corn and cheese to soup and stir well.
Finally add tortilla strips and allow to heat through.
Add reserved meat,

Fish Cakes

2 cans tuna, flaked and drained
2 tbsp sweet pickle relish
1 cup shredded cheddar cheese
1/2 c shredded carrots
1 pkg stuffing mix
3/4 c water
1/4 c miracle whip dressing

Mix all indredients together.
Shape into 8 patties.
Cover and refrigerate for 1 hour.
Cook patties in a large skillet for 6 minute or until golden brown on each side.

20 minute Salmon Skillet

2 tsp oil
4 salmon fillets
3/4 c milk
1/2 pkg cream cheese, herb and garlic flavoured
1/2 c chopped cucumbers
2 tbsp fresh dill

Heat oil in a large skillet. Add salmon; cook 5 minutes on each side.
Remove from skillet; cover and keep warm.
Add milk and cream cheese.
Cook until cream cheese is melted and mixture is well blended.
Stir in cucumbers and dill.
Return salmon to skillet and cook until heated through.
Serve salmon topped with sauce.

Crunchy Fish Sticks

1 lb frozen fish fillets
1 egg
1 tbsp water
1 pouch shake and bake
1/4 c parmesan cheese

Preheat oven to 450.
Cut fish into 1x3 inch strips.
Mix egg and water in a shallow dish.
Dip fish into egg mixture.
Combine shake and bake with parmesan cheese.
Shake fish in coating mix; place on baking sheet.
Bake for 15 minutes.

Quick Shrimp Linguine

1 tbsp olive oil
8 oz raw shrimp, peeled and dveined
3/4 c pasta sauce
1/2 c frozen peas
2 tbsp whipping cream
2 tbsp bacon bits
120g linguine cooked

Heat oil in a large frying pan. Add shrimp, cook for 3-5 minutes until shrimp turns pink.
Stir in sauce and peas.
Reduce heat to low.
Add cream and bacon.
Cook until heated through.
Add hot pasta; toss to coat.

Creamy Pesto Fish

1 lb frozen fish fillets, haddock, hailibut or cod
1/4 c miracle whip dressing
2 tbsp pesto
1 tomato, chopped

Preheat oven to 450.
Place fish in a 13x9 baking dish.
Spread pesto and dressing over fish. Sprinkle with tomato.
Bake for 15 minutes.