---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Seafood, Sauces
       Yield: 5 servings
            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.