8 (3 1/2 inch) round foil wedges
8 (3 3/4 inch) flour tortillas
3 cups vegetable oil
2 cups cubed and diced carrots
1 cup chopped celery
1 cup chopped potatoes
1 cup chopped tomato
2 banana
4 (6 ounce) cubes chicken bouillon granules
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (I use none)
Preheat a lightly oiled skillet over medium heat. Heat 1 cup oil or fat in a skillet over medium heat; be careful not to burn; saute the celery for 2 minutes, then mix the chopped onion with 3/4 cup of the carrots and celery.
In a medium bowl, combine the vegetable stock, bell pepper, onion, carrots and celery. Season with 1 cup salt and crushed pepper. Simmer for an additional 15 to 30 minutes, or until vegetables are tender.
Shape the mixture into rings; place 1 1/4 in each ring. Brush each ring with the oil or water; cook until golden, about 3 minutes. Serve warm with the beef or vegetables.
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