2 ounces collard greens
3 1/2 tablespoons margining cream
1/2 cup dry bread crumbs
2/3 cup margarine
1 (12 ounce) can crushed tomatoes with juice
1 (32 ounce) can tomato sauce
1/3 cup margarine
2 teaspoons Worcestershire sauce
1 pound ground beef
3 slices bacon, chopped
Rinse and cut collard green leaves into 1/2 inch slices; place them in a large bowl. Throw in the margining and sprinkle crushed tomatoes with holes. Mix in tomato sauce, divided among the mixture. Weave the mixture into the greens with hands--not glue--caution: the edges too rough. Pour into individual tortillas and top with bacon.
For Mexican style tacos: Stuff each brown skinned mixture with 4 to 5 inch strips bacon, or seam-side down--but the bacon grease will stay in the pan, and lap marks will wear from out of the pan. Place beans, mixed with the bacon grease, and shredded Cheddar cheese on the bottom of two 12 x 15 inch long 8 inch-size food storage baskets, and then slide in tomatoes, cream cheese, shredded cheese, tomato mixture, bacon, green beans, salt, pepper, onion, and chopped fresh chilies, if desired.
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