Wild Rice Salad
2/3 cup wild rice
3 cups water
1/2 cup cooked diced chicken
1/2 cup green grapes cut in half, add a few red grapes for color
1 cup salted cashews
1 can sliced water chestnuts
1 cup salad dressing
1 teaspoon seasoned salt Bring water and rice to boil, summer 30 minutes. rinse and drain and cool. Toss cooled rice together with chicken, grapes, cashews, water chestnuts and seasoned salt. Refrigerate until cold.
Extra chicken, red and green grapes may be added for more servings.
Creamy Beef Enchiladas
2 pounds lean ground beef
1 cup chopped onion
1 can condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
12 flour tortillas, (8 inches) warmed
1 can (4 ounces) chopped green chilies
3 cups (12 ounces) shredded cheddar cheese, divided
3 cans (10 ounces) each enchilada sauce, divided
Cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.
Spread 1/4 cup enchilada sauce into each of two ungreased 9 x 13 baking pans. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared pans.
Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake uncovered at 350º for 20-25 minutes or until heated through. 12 servings
Almond Cheesecake Bars
2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners’ sugar
Filling:
1 package (8 ounces), cream cheese, softened
1/2 cup sugar
1 teaspoon almond extract
2 eggs, lightly beaten
Frosting:
1 1/2 cups confectioners’ sugar
1 teaspoon almond extract
4 to 5 teaspoons milk
Combine the flour, butter and confectioners’ sugar. Press onto the bottom of a greased 9 x 13 inch pan. Bake at 350º for 20-25 minutes or until golden brown.
For filling, beat the cream cheese, sugar and extract together until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack. Combine the frosting ingredients until smooth; spread over bars. Store in the refrigerator.
Happy Cooking!
