1 pound (454 g) ground beef
2 tablespoons olive oil or other cooking oil
1 medium onion, chopped
1/2 teaspoon oregano
1 teaspoon salt
3/4 cup tomato sauce
1 1/2 cups chopped tomato
1 1/2 cups shredded mozzarella cheese
Brown the meat in 1 tablespoon of the oil, add the onion, oregano, and salt, and continue cooking until the meat is cooked through.
Lightly brush the remaining oil over the tortillas, then spread the tomato sauce over them.
Place equal amounts of the meat mixture, tomato, and cheese down the middle of each tortilla but not quite to the bottom of it.
Fold up the bottom over the mixture, then each side—and enjoy!
2 tablespoons sugar
6 tablespoons butter or margarine
1 cup crushed pretzels (put pretzels in a plastic bag and crush them with a rolling pin)
1/2 cup sugar
4 ounces (113 g) cream cheese, softened
4 ounces (113 g) whipped topping
1 package (3 ounces/85 g) strawberry-banana gelatin
1 cup boiling water
1 package (10 ounces/283 g) frozen strawberries, slightly thawed
Cook the first sugar with the butter until dissolved, stir into the pretzels, pat into an 8″ x 8″ (20 cm x 20 cm) pan, and bake at 350° F (175° C) for 7–9 minutes.
When the pretzel mixture is cool, cream the second sugar with the cream cheese, fold in the whipped topping, and spread over the pretzel mixture. Refrigerate.
Stir the gelatin in the boiling water until dissolved. Add the strawberries, mix well, and refrigerate until it sets (about an hour). Spoon on top of the cream cheese mixture.
2 cups pineapple juice
2 cups milk
1/3 cup sugar
3/4 teaspoon coconut flavoring
Whip all ingredients (in a blender, if possible). Freeze half of the mixture until just slushy, refrigerating the other half.
Just before serving, recombine the mixture halves and rewhip. Serve in chilled glasses.