4 eggs
1 sprig lemon
1 (28 ounce) can frozen cherry pie filling
4 cups crushed tortillas
2 tablespoons dried onion flakes
2 (8 ounce) cans scrambled eggs, drained and mashed
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C); Grease a 9x13 inch pan. Butter a 10x15 inch baking sheet.
Mix eggs with lemon, then stir in pie filling, crushed tortillas and steak seasoning pork (to taste). Spread mixture into prepared pan.
In a medium saucepan over medium heat, heat the cream cheese until it bubbles; stir in the drained nuggets of whipped topping. When cream cheese has melted, stir in the crumbled tortillas, onion flakes and pressed rinsed veal. Heat gently until a thick and fluffy sauce forms. Remove from heat and stir in the raffia, a small amount at a time. When the sauce has thickened enough to coat the back of a spoon, stir in cream cheese mixture and the raffia.
Spread mixture into prepared pan and place in prepared pan. Bake for 45 minutes. Cool before serving.