CREAMY CHICKEN ENCHILADAS
2 Tbls oil
1 onion, diced
1 jalapeno pepper, diced
2 cloves garlic, minced
4 oz cream cheese
4 oz green chilis, chopped
1/2 tsp cumin
2 cups cooked shredded chicken
3/4 cup sour cream, divided
2 cups green enchilada sauce, divided
1/2 cup Monterrey jack cheese, shredded
1/4 cup cilantro, chopped
10 corn tortillas
Cook onions, peppers and garlic in oil. Add cream cheese, green chilis and cumin. Stir until melted. Stir in chicken, 1/4 cup sour cream and 1.4 cup enchilada sauce. Combine remaining sour cream and enchilada sauce. Spread evenly in bottom of 9X13 dish. Gently fry tortillas. Add 2 Tbls cheese to each tortilla. Top with 3 tbls chicken and a sprinkle of cilantro. Roll. Place, seam side down in casserole. Top with remaining enchilada sauce and cheese. Bake at 350 for 20 minutes uncovered until bubbly.
GERMAN APPLE STREUSEL SHEET CAKE
2 cups flour
3/4 cups butter
1/3 cup sugar
1 egg
1 tsp vanilla
5 apples, peeled, cored and diced
1 1/4 cups applesauce
1 tbls lemon juice
1 tsp grated lemon zest
1/2 tsp cinnamon
Topping:
2 cups flour
3/4 cups butter
1/4 cup brown sugar
Vanilla ice cream for garnish
Beat butter and sugar until fluffy. Beat in egg and vanilla; mix in flour.Spread dough in greased baking dish. Refrigerate until chilled. Toss apples with lemon juice, zest, cinnamon and applesauce. Topping: Cream remaining butter with brown sugar. Cut in flour until coarse and crumbly. Spread apples over chilled batter; top with topping. Bake at 350 for 45 minutes until brown. Serve with ice cream.
CANDIED CASHEWS
2 egg whites
2 tsp vanilla
3 cups raw, unsalted cashews
2/3 cups sugar
1 1/2 tsp cinnamon
Whisk egg whites and vanilla until very frothy, about 2 minutes. Add cashews, stirring until nuts are covered. In another bowl, combine sugar and cinnamon. Pour over nuts and coat. Bake at 325 for 15 minute intervals, stirring in between, for a total of 30 minutes. Cool. Store in tins.
SHRIMP SALAD (Rosemary Hopman)
1 pound shrimp, cooked and peeled
1 cup celery, chopped
2 hard boiled eggs, chopped
2 tbls pickles, diced
1/2 cup mayonnaise
1 tbls lemon juice
1 tbls ketchup
1/2 tsp worcestershire sauce
Salt and pepper
Lettuce leaves
Combine first 4 ingredients. Mix together next ingredients and toss with shrimp. Serve chiles on lettuce leaves.
CHEESE SOUP
(Phyllis Freeman)
4 tbls butter
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup green pepper
1/2 cup carrots, chopped
6 tbls flour
3 cans chicken broth
1 pound American cheese, grated
2 cups milk
Salt and pepper
1 cup sliced mushrooms
2 cups cooked, shredded chicken
Saute vegetables in butter until tender. Add flour and stir until bubbly. Add broth, cheese and milk; stir until smooth. Add salt and pepper. Add mushrooms and chicken. Simmer for 15 minutes.
CRAWFISH BISQUE (Judy Sessions)
1 stick butter
1 bunch green onions, chopped
2 8oz pkgs cream cheese
1 quart half and half
1 pound crawfish tail meat
2 tbls Tony’s “More” spice
1 can cream of mushroom soup
1 can cream of potato soup
2 cans niblet corn, drained
Melt butter and cream cheese; add onions and cook for 3 minutes. Add all other ingredients. Simmer for 1 hour.
