Sheila's Luncheon July 22nd, 2019

Hi Ladies, this is Sheila, our happy cook for the month of July, and what a cook she is.
She really put on a fancy Mexican Luncheon.  We were so happy that everyone could
attend.  Sheila said thanks to everyone who helped her.
Thanks Sheila for the great time and food.  We all enjoyed it so much.
Recipes are at the very end of the pictures.  Sheila treated us to chocolate from Russian,
also chips and salsa, and this and that and this and that.  Thanks so much for the wonderful time.

       

                         

                              Whoops, the flan above before the sauce on it.

Sombrero Dip

Excellent dip with corn tortilla chips.

Whip:  8 oz. cream cheese

Add in order:

8 oz sour cream

1 package taco seasoning

1 can jalapeno bean dip

tabasco sauce…several drops to taste

Bake 350 degrees-30 minutes, covered…pull out

And sprinkle grated cheddar and jack cheese on top, and bake 

Uncovered 5 more minutes.

Serves 4 to 8 people

Old Time Family RecipeChili Relleno

2 very large cans Ortega whole green chili’s

rinse and remove seeds

2 lbs Monterey jack cheese shredded

In a large oblong shallow casserole put one layer chili’s, then cheese, add (more layers as necessary)

In blender:

2 cups milk

½ cup flour…blend…add 4 eggs blend

Pour over chili’s, bake at 325 degrees for 1 hour.

Remove from oven pour 1 large can tomato sauce over top 

Sprinkle heavily with parmesan cheese

Bake 15 minutes more.  Cool slightly.  Cut into squares

Sheila’s White Chicken Enchiladas

8 to 10 small flour tortillas

3 cups chicken shredded or chopped

3 cups Monterey jack cheese shredded-divided

3 tablespoons unsalted butter

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

1-4 ounce can diced green chilies mild

2-3 tablespoons green onions sliced

Spray 9x13 inch baking dish with cooking spray set aside

Preheat oven to 350 degrees.

In a small bowl, combine chicken and 1 cup of Monterey jack cheese.  Fill tortillas with this mixture and roll each one up then place seam side down in prepared pan.

Melt butter in a skillet, sprinkle flour over melted butter and whisk to combine.  Cook for 1 minute to remove the flour to taste.  Remove the skillet from heat and whisk in broth.  Put back on heat and cook until the mixture has thickened and is bubbly.  Cool sauce for 3-5 minutes.

Don’t skip this step if the sauce is too hot and you add the sour cream it will curdle, not good.

Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.

Pour sauce over enchiladas and add remaining cheese over top.  Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly.  Turn on broiler and broil until the top is nicely golden.  Top with chopped green onions if you wish and serve.

 Black Bean and Corn Salad

2 (15 ounce) cans rinsed and drained black beans

3 ears corn on the cob

4 tablespoons lime juice

1 tablespoon red wine vinegar

1 tablespoon salt

½ teaspoon fresh ground pepper

1 chopped red pepper

2 chopped and seeded tomatoes

2 minced jalapeno peppers, seeds removed

1 chopped purple onion, small

1 chopped peeled seeded avocado

½ cup chopped fresh cilantro.

Cook corn drain and cool.  Cut corn from cob.

Whisk together lime juice and next 4 ingredients in large bowl.  Add corn, black beans, and remaining ingredients: toss to coat.  

Cover and chill 2 hours. 

Flan...Old Family Recipe

1/3 Cup sugar

6 eggs

6 tablespoons sugar

2 cups milk

1 teaspoon Vanilla

Make a hot water bath for the flan by setting a 9x 1-1/4- inch deep

pie pan in a slightly larger pan so it won't float, fill outer pan with

just enough hot water to come up around pie pan.  Then remove

pie pan and put only pan of water in a preheating 350 degree oven while you mix the custard.  

In a small frying pan over medium heat, melt the 1/3 cup sugar.  To melt evenly, shake and tilt frying pan rather than stir sugar.  Once melted, sugar will caramelize quickly, as soon as it does, pour immediately into the pie pan. Use hot pads, tilt pie pan quickly to let syrup flow over bottom of and slightly up the sides.  If syrup hardens before you are done, set pan on medium heat until it softens.  Beat together to blend eggs and 6 tablespoons sugar, add milk and vanilla. Set caramel-lined pan in hot water in oven...pour in egg mixture.  Bake in 350 degree oven for about 25 minutes, test doneness by gently pushing custard in center with back of a spoon...when done a crevice about 3/8 inch deep forms.

Remove from hot water and chill at once.  As the flan cools, caramel dissolves some.  When cold, loosen custard edge with knife and cover with a rimmed serving plate.  Holding plate in place, quickly invert.   The flan will slowly slip free and the caramel sauce flow out.  Cut in wedges spoon sauce on and it makes 6 servings.