BATTER FOR SHELLS:
1/2 cup Sifted flour
1/2 teaspoon Salt
2 Eggs
2/3 cup Milk
1 tablespoon Oil
FILLING:
1 pound Ground moose
1 small Onion, chopped
Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg mixture and stir until lump free. Add remaining, mix until smooth. Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make shell even and thin. Cook until golden. Turn and cook other side. Roll shell as you remove from pan; set aside. Saute in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add 1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon. Stir into meat mixture; cook until thick. Unroll shells placing a tablespoon of filling in each; reroll. Put in a greased glass dish. Brush with butter and sprinkle with minced onions and grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin remaining meat mixture and use as a sauce over tamales.
Serves: 6
