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; ****

4 tb Butter Or Margarine

* 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.