Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Green pepper strips |
1 medium | Onion; sliced |
2 tablespoons | Parkay margarine |
1 tablespoon | Dijon mustard |
1 pounds | Thin roast pork slices |
4 \N | Poppy seed buns; split |
¼ pounds | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced |
Saute vegetables in margarine. Stir in mustard. Add meat; mix lightly.
Fill rolls with meat mixture and Velveeta Mexican cheese spread; wrap in foil. Bake at 300 degrees 10 to 15 minutes or until thoroughly heated. 4 sandwiches.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .