Roasted Tomato Sauce; *
8 oz Crab Meat; **
1/2 c  Green Onions w/tops; Sliced
1 tb Butter Or Margarine
1/2 c  Dairy Sour Cream
1/2 c  Monterey Jack Cheese; Shred
14 oz Artichoke Hearts; ***
10    Flour Tortillas; ****

* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style
imitation crabmeat, thawed *** Artichoke hearts should be drained and cut
into quarters. Use one **** Flour tortillas should be 7 to 8 inches in
diameter and be warm. Prepare Roasted Tomato Sauce; set aside. Cook
crabmeat and onions in 1 Tbls of margarine over medium heat, stirring
frequently, until onions are tender. Mix in cour cream, cheese and
artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of
each tortilla. Roll up tightly into a cylinderical shape; secure with
wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat
until hot and bubbly. Cook 3 or 4 flautas in margarine, turning frequently,
until golden brown, about 5 minutes. Keep warm in 300 degree F. oven.
Repeat with remaining flautas, adding the remaining margarine as needed.
Serve with warm Roasted Tomato Sauce.