"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 oz corned beef 1 8oz pkg. cream cheese Dill pickles to taste 6 flour tortillas
In blender, chop corned beef and pickles, shredding it. Mix in cream cheese. Spread mixture on flour tortilla and roll as for jellyroll. Wrap in plastic and chill overnight. Cut in 1-inch slices to serve.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.