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Mexican Night - 6/28/03

Source of Recipe

Ann Ring


Recipe Introduction

MENU: Chili-Cheese Snacks *, Chili, Black Bean Dip and Salsa, Fruit Combo Platter (Bing Cherries, Pineapple, Cantalope,Blueberries and Strawberries), Salad with Sun-Dried Tomato Dressing, Corn Bread, Mexican Lasagna, *Stuffed Mexican Pie * and Margarita Cheesecake *

List of Ingredients

* Recipes Included

For the table I used a Mexican blanket for the tablecloth and for the centerpeice I bought a Pinata. Small catus plants were used. I purchased colorful plates and bowls. The serving dishes yellow, lime green and orange. The invitations were sent out in English/Spanish and featured a picture of a large sombreo and morraccas.


Recipe

CHILI-CHEESE SNACKS
Posted by A1cooking at RecipeCircus

List of Ingredients:

1 (8oz) pkg cream cheese softened
1 cup shredded cheddar cheese
1/4 cup chopped green chilies
1/4 cup diced ripe olives
2 tsp. minced onions
1/4 tsp. hot pepper sauce
2 tubes refrigerated crescent rolls

Instructions:

In a small bowl beat the cream cheese til smooth.
Add in the cheese, chilies, olives, onions and hot sauce.
Mix til well blended.
Separate each tube of crescent rolls into 4 rectangles;press at perforations to seal.
Spread cream cheese mixture over the dough.
Roll each retangle up jelly-roll style, starting with the long side.
Cut each roll into 10 slices, and place on a greased baking sheet.
Bake @ 400 for 8-10 minutes... until goldedn brown.
Makes 80 appetizers. (These received RAVE reviews!)
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MEXICAN LASAGNA
Posted by joymyers at RecipeCircus

2 lbs. lean ground beef
1 (16oz.) can refried beans
2 tsp. dried oregano
1 tsp. cumin
1 tsp. garlic powder
1 (16 oz.) pkg. lasagna noodles, uncooked
2-1/2 cups salsa
2-1/2 cups water
1 (16oz.) container sour cream
2 cups Monterey Jack Cheese
1/2 cup chopped green onions
1 (2.2 oz.) can sliced black olives

Mix uncooked ground beef, beans and seasonings.

Line bottom of 13x9x2 inch pan with uncooked lasagna noodles, spread half of meat mixture over noodles. Make another layer of noodles and spread with remaining meat mixture, if you have noodles left over, layer them on the top.

Mix salsa and water, pour over casserole, cover tightly.

Bake at 350 for 1-1/2 hours.
Take out of oven and remove cover. Cover with sour cream and cheese. Top with green onions and olives. Bake for 5 more minutes to melt cheese.

Serves 12-14
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STUFFED MEXICAN PIE
www.lowcarluxury.com

2 lbs. ground meat, cooked & drained
(use ground sirloin, lean ground pork, or
ground white meat turkey or a combination of any two.)
1/2 cup chopped onions
1/4 cup chopped green pepper
2 teaspoons chili powder
8 oz. shredded cheddar cheese
8 oz. can tomato sauce
1/2 teaspoon garlic powder
1/2 cup + 1 Tablespoon sour cream
1 egg white, beaten stiff

Place meat, onion, pepper, sauce, garlic & chili powder in skillet. Simmer 8 to 10 minutes. Spray 8x8 pan with Pam (or grease). Put meat mixture in pan. Beat together cheese, sour cream and egg white and put on top of meat mixture. Bake at 375°F for 25-30 minutes.

Serves 6. 5 carbs per serving.

Made for my "Atkins Diet" guests
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MARGARITA CHEESECAKE
Source: Susanna Freeman

1 1/2 lbs cream cheese
3 whole eggs
1 C. sugar
2 ounces lime juice
1 1/2 t. rum extract

Crust:
2 1/ 2 C. salted pretzels crushed (Process with food processor...very easy)
1/2 C. sugar
2 1/2 ounces butter, melted
This will hold itself and not be completely solid. It will not clump.

Topping---

3 C. whipping Cream
2 teaspoons of lemon and lime zest not necessary but makes it so so pretty


For the crust...combine pretzels, sugar and butter in pan.....press to
make crust and take it up the sides of a spring form pan.

For the cheese cake...
Mix cream cheese on low speed until softened then add remaining ingredients except eggs. Mix slightly.... does not have to be creamy...just to mix. Then add eggs...one at a time blending until mixed. Be careful not to over mix...you want a light cheesecake. Can have lumps in it, as the lumps will melt down during baking.

Put a water bath with very hot water beneath the cheesecake and bake for one hour at 300 degrees. At the end of the hour.. turn off oven and leave in oven for 8 hours. Do not open oven door. It will set and finish baking on it's own. The water bath will keep it from cracking and it will be moist and light.

When cool, loosen sides of cake from pan...remove sides of pan. Whip the cream topping...(I personally add a little sugar to sweeten the cream more...just a couple tablespoons will do as you don't want it too sweet). Combine lemon and lime zest and fold into whipped cream. Place topping on top of cheesecake.

NOTES: "I also take a little extra zest and sprinkle on top of cream"
(EXCELLENT!!!!)


GUESTS: Pat & Jim, Larry, Tina, Bryan, Kate & John, Jack, AnneMarie, Kate & Bob, Ann & Bill