Mid week entertaining
Now tell the truth, if you rang my door bell at 8pm and there was such a lovely meal as this awaiting you AND I'd had time to shower, dress and coif my lovely curls...wouldn't you be impressed? Sure ya would :) we must do this again sometime.
bon apetite and here's 'cookin' at ya!! ---
Mexican Cheesecake
Ingredients:
16 ounces cream cheese, softened
2 cups Monterey Jack cheese, shredded
24 ounces sour cream
3 large eggs
1 cup salsa, mild or hot depending on personal taste
4 ounces canned diced green chili peppers, drained
1 cup guacamole
1 medium tomato, seeded and finely chopped
Tortilla Chips
Preparation: Combine cream cheese and Monterey Jack cheese in a bowl and beat until light and fluffy. Beat in 8 ounces of the sour cream and add the eggs at once and continue to beat at a low speed until just combined. Stir in salsa and chili peppers and pour into a 9" springform pan. Set pan on a baking sheet and place in the center of a preheated 350°F. oven for 40 to 45 minutes or until center is almost set. Immediately spread remaining sour cream over the top carefully as the top of the cheesecake will be somewhat delicate at this point. Cool on a wire rack. Cover and refrigerate for 3 to 24 hours.
Presentation: Before serving remove sides of pan and garnish with the guacamole in a ring and top with the chopped tomato. Serve with tortilla chips. Should serve about 20.
Chunky Potato Soup
Ingredients:
5 1/2 cups canned low sodium chicken broth
3 pounds russet potatoes, peeled, cut into 1-inch pieces
4 slices bacon, chopped
1 tablespoon butter
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 cup half and half
Preparation: Combine stock and potatoes in a heavy large saucepan. Boil until potatoes are almost tender and still hold their shape, about 10 minutes. Remove from heat. Sauté bacon in a large heavy skillet over medium heat until crisp, about 6 minutes. Using a slotted spoon, transfer bacon to paper towels. Pour off all but about 1 tablespoon of the drippings from the skillet. Melt butter in the same skillet over medium-high heat. Add onion and garlic and sauté until onion is tender, about 5 minutes. Add flour, and stir for 2 minutes. Gradually stir in 1 cup cooking liquid from the potatoes. Gently stir onion mixture into potato mixture, being careful not
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