♥ We have such good memories of our Sherwood family annual camping weekend. Bob’s family is very large and over the years it became hard to get together for the various occasions. His parents organized a summer event and it grew into a “not to be missed” family reunion. Now when I say large, I mean it! We had a group camp site that would hold at least 50 of us in cars, tents and motor homes with relatives coming from near and far.
Over the years it got fine tuned. Each family contributed a cost for the main dish for our Saturday night dinner, which my brother in law Roy took care of purchasing and cooking. We also contributed a side dish so this made for lots of variety and choices. Bob’s brought his baked beans, check it out in the dinner section.
Ruth’s tortilla crisps were always big hit when she brought them. As with all tasty recipes, it doesn’t take long before people find them and the word spreads but only after they are devoured. As with Bob’s baked beans, these tortilla crisps were highly anticipated each year at the pot luck.
Ingredients:
3/4 cup butter or Becel margarine
1/2 cup grated Parmesan cheese
2 tsp parsley flakes
1/4 cup sesame seeds
1/2 tsp oregano
1/4 tsp garlic powder
12 6″ tortillas
Instructions:
Combine all ingredients and spread on tortillas.
Cut into wedges, using a pizza cutter (8 per tortilla).
Place on ungreased baking sheet.
Bake in 350 F. oven for 8 to 12 minutes or until golden brown along the edges.
Tips:
Keep an eye on the crisps as they turn from golden to dark brown very quickly.
I adjust the quantity of the butter/margarine, Parmesan cheese and garlic depending on how many tortillas I am using. I have also eliminated the sesame seeds and parsley flakes.
Use the large tortillas, just cut into smaller pieces.
Can be made in advance and stored in air tight containers.
