|1||batter for shells:|
|½ cup||sifted flour|
|1 pounds||ground moose|
|1 small||onion, chopped|
Mix flour and salt; beat eggs, milk and oil. Add ½ of the egg mixture and stir until lump free. Add remaining, mix until smooth. Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make shell even and thin. Cook until golden. Turn and cook other side. Roll shell as you remove from pan; set aside. Saute in 1 tablespoon oil for 10 minutes. Add ¾ teaspoon salt, ½ cup chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add ½ cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with remaining ½ cup bouillon. Stir into meat mixture; cook until thick.
Unroll shells placing a tablespoon of filling in each; reroll. Put in a greased glass dish. Brush with butter and sprinkle with minced onions and grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin remaining meat mixture and use as a sauce over tamales.
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